Imperial Lamb Shanks with Saffron-Poached Pears and Toasted Hazelnuts, Rosewater Infusion
Embark on a culinary journey to the heart of Morocco with this majestic lamb shank tagine. Tender, fall-off-the-bone lamb shanks are slow-braised in an intoxicating elixir of aromatic spices, including golden saffron, earthy cumin, and warm cinnamon. The tagine is elevated by the delicate sweetness of pears, gently poached in the savory broth, and a subtle whisper of rosewater, infusing every bite with a floral elegance. Crowned with a scattering of toasted hazelnuts, this dish offers a symphony of flavors and textures—rich, savory, sweet, and nutty—that speaks of ancient traditions and refined palates, promising an unforgettable gastronomic experience.
Gourmet Ingredients
Check ingredients off as you assemble them.
- Lamb shanks4 (approximately 400g each)
- Olive oil3 tablespoons
- Yellow onions2 large, finely sliced
- Garlic cloves4 , minced
- Fresh ginger2 inch piece, grated
- Saffron threads1 teaspoon, steeped in 1/4 cup warm water
- Ground turmeric1 teaspoon
- Ground cumin1.5 teaspoons
- Ground coriander1 teaspoon
- Smoked paprika1 teaspoon
- Cinnamon stick1 (3-inch)
- Salt1 teaspoon, or to taste
- Black pepper0.5 teaspoon, freshly ground
- Honey2 tablespoons
- Preserved lemon rind0.5 , finely diced (pulp removed)
- Chicken or vegetable broth4 cups
- Firm ripe pears (e.g., Bosc or Anjou)4 medium, peeled, cored, and halved
- Rosewater1 tablespoon
- Fresh cilantro0.5 cup, chopped, plus extra for garnish
- Fresh parsley0.25 cup, chopped
- Toasted hazelnuts0.25 cup, roughly chopped, for garnish
Method of Preparation
Follow these step-by-step instructions carefully.
- 1Step 1
Pat the lamb shanks dry with paper towels and season generously with salt and black pepper.
- 2Step 2
Heat 2 tablespoons of olive oil in a large tagine or heavy-bottomed Dutch oven over medium-high heat. Sear the lamb shanks on all sides until deeply browned, about 3-4 minutes per side. Remove the shanks and set aside.
- 3Step 3
Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil to the pot. Add the sliced onions and sauté until softened and translucent, about 8-10 minutes. Add the minced garlic and grated ginger, cooking for another 2 minutes until fragrant.
- 4Step 4
Stir in the ground turmeric, cumin, coriander, and smoked paprika. Cook for 1 minute, stirring constantly, until the spices are fragrant. Add the honey and diced preserved lemon rind, stirring to combine.
- 5Step 5
Pour in 1 cup of the chicken or vegetable broth, scraping the bottom of the pot to deglaze and release any browned bits. Return the seared lamb shanks to the pot. Add the remaining 3 cups of broth, the steeped saffron with its liquid, and the cinnamon stick. Ensure the liquid mostly covers the lamb shanks; add more broth if necessary.
- 6Step 6
Bring the liquid to a gentle simmer, then cover the tagine or Dutch oven tightly. Transfer to a preheated oven and braise at 160°C (325°F) for 2 hours.
- 7Step 7
After 2 hours, carefully remove the pot from the oven. Gently nestle the halved pears among the lamb shanks in the braising liquid. Re-cover and return to the oven for another 1 to 1.5 hours, or until the lamb is fork-tender and the pears are soft but still hold their shape.
- 8Step 8
Once cooked, carefully remove the lamb shanks and pears to a serving platter. Discard the cinnamon stick. Skim any excess fat from the sauce. Stir in the rosewater, chopped fresh cilantro, and parsley into the sauce.
- 9Step 9
Taste the sauce and adjust seasoning if needed. Pour the rich, aromatic sauce over the lamb shanks and pears. Garnish generously with additional fresh cilantro and the toasted hazelnuts.
- 10Step 10
Serve immediately with couscous or crusty bread to soak up the exquisite sauce.
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Recipe Details
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Gourmet ingredients or slow cooking. Ideal for celebration feasts.