Lamb Shank Tagine by Chef Hassan Al Naami | ExpatWomanFood.com
 
 

Posted on

21 April 2021

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Editor

Lamb Shank Tagine by Chef Hassan Al Naami

Ingredients

4 Pcs Lamb Shanks
1⁄4 Cups Minced Garlic Cloves
3 Tbsp Grated Fresh Ginger
1 Tbsp Paprika Powder
1 Tbsp Cumin Powder
2 Tbsp Butter
1 Cup of Sliced Onion
1⁄2 Tsp Saffron
2 Tsp Cayenne Pepper Powder
1 Tbsp Tomato Paste
2 Sticks Cinnamon Stick
20 gm Dried Ginger
1⁄2 Cup Chopped Dates (Any Kind)
1 and 1⁄2 Tbsp Whole Medjool Dates for Garnish
1⁄2 cup raisins (soaked in hot water and drained)
Salt and Pepper to Taste
Servings
4
Person
Preparation Time
4
hr
30
min

Preparation

  • Trim shanks of excess fat, then season generously with salt and pepper. In a small bowl, combine garlic, fresh ginger, paprika and cumin, and smear over the shanks. Leave shanks marinated overnight.
  • In a thick-bottomed pot, melt butter over medium-high heat. Add onion, saffron and cayenne, and sprinkle with salt.
  • Cook for 5 minutes, until somewhat softened. Stir in tomato paste and cook for an additional 1 minute.
  • Lower heat to medium, add marinated shanks and let cook with onions, turning occasionally until meat and onions are lightly browned. This should take approximately 10 minutes.
  • Heat oven to 200 degrees Celsius. Add cinnamon stick, dried ginger, chopped dates and stock to barely cover lamb shanks in the pot. Bring to a simmer, cover pot with a tightfitting lid and place in oven.
  • Bake for 2 hours then check sauce and add stock if level of liquid is below meat. Continue baking for another hour or until meat is tender.
  • Remove meat from pot and place in deep, wide serving bowl. Skim off any surface fat from cooking liquid in pot.
  • Add whole dates to pot and simmer for a few minutes to reduce sauce slightly. Pour sauce and dates over meat. To serve, garnish with raisins and serve with couscous.
Cooks Note

Chef Hassan Al Naami brings with him a decade worth of experience at The Ritz-Carlton, Dubai, where he has been bringing to life the culinary secrets from his kitchens. As the Executive Sous Chef of the resort, he now oversees the day-day to operations at Amaseena (@amaseena_dubai), including crafting the menus and guiding his team to prepare exceptional Middle Eastern delights. With a bright smile and his favorite Mandi dish ready to serve, he is often seen striking hearty conversations with our guests.

Bedouin-inspired tents, a star-filled sky and the sounds of live Arabic music create a sense of desert romance at Amaseena. Spark your imagination and palate at this Marina restaurant with a nightly buffet featuring Middle Eastern favorites and themed nights every Wednesday and Thursday. Guests can get acquainted with the aromas and flavours native to this region by enjoying family-style hot and cold mezzeh platters and dessert platter of Arabic sweets served to the table. All complemented by additions including Arabic coffee and Moroccan tea.

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