Tajine de Jarret d'Agneau aux Coings Caramélisés, Noix Torréfiées et Ras el Hanout Impérial
Embark on a culinary journey to the heart of Morocco with this majestic Tajine de Jarret d'Agneau. This exquisite dish elevates the humble lamb shank into an imperial feast, slow-braised to an unparalleled tenderness, where the meat effortlessly melts from the bone. Each succulent piece is deeply infused with the complex, aromatic tapestry of Ras el Hanout, a master blend of spices, further enhanced by the golden threads of precious saffron. The tagine is harmoniously balanced by the addition of caramelized quince, its delicate sweetness and subtle tartness offering a magnificent counterpoint to the rich, savory lamb. Toasted walnuts introduce a delightful crunch and nutty depth, completing a symphony of textures and flavors. The glossy, fragrant sauce, brightened by preserved lemon, binds these elements into a truly unforgettable Moroccan masterpiece.
Gourmet Ingredients
Check ingredients off as you assemble them.
- Lamb shanks4 (approx. 400g each), frenched
- Olive oil3 tablespoons
- Onions2 large, finely chopped
- Garlic6 cloves, minced
- Fresh ginger2 inch piece, grated
- Saffron threads0.5 teaspoon, steeped in 1/4 cup hot water
- Ras el Hanout3 tablespoons
- Turmeric powder1 teaspoon
- Cumin powder1 teaspoon
- Cinnamon stick1 (3-inch)
- Preserved lemon0.5 , pulp removed, rind finely diced
- Chicken or lamb stock4 cups (960ml)
- Fresh cilantro0.5 cup, chopped, plus extra for garnish
- Fresh flat-leaf parsley0.5 cup, chopped
- Salt1 teaspoon, or to taste
- Black pepper0.5 teaspoon, freshly ground
- Quince2 large, peeled, cored, and cut into 8 wedges each
- Unsalted butter2 tablespoons
- Honey2 tablespoons
- Cinnamon powder0.5 teaspoon
- Orange blossom water1 teaspoon (optional)
- Walnuts0.5 cup, toasted and roughly chopped
Method of Preparation
Follow these step-by-step instructions carefully.
- 1Step 1
Marinate the Lamb: In a large bowl, combine the lamb shanks with 2 tablespoons of olive oil, 2 tablespoons of Ras el Hanout, turmeric, cumin, salt, pepper, grated ginger, minced garlic, and the steeped saffron (including the water). Rub the mixture thoroughly into the lamb. Cover and refrigerate for at least 2 hours, or preferably overnight.
- 2Step 2
Sear the Lamb: Heat the remaining 1 tablespoon of olive oil in a heavy-bottomed tagine or Dutch oven over medium-high heat. Sear the marinated lamb shanks on all sides until deeply browned. Remove the lamb and set aside.
- 3Step 3
Build the Base: Reduce heat to medium. Add the chopped onions to the same pot and sauté until softened and translucent, about 8-10 minutes. Add the remaining 1 tablespoon of Ras el Hanout and cinnamon stick, stirring for 1 minute until fragrant.
- 4Step 4
Braise the Lamb: Return the seared lamb shanks to the pot. Pour in the chicken or lamb stock. Add the diced preserved lemon rind, chopped cilantro, and parsley. Bring to a simmer, then reduce heat to low, cover tightly, and braise for 2.5 to 3 hours, or until the lamb is fork-tender and almost falling off the bone. Stir occasionally and add a little more hot water or stock if the sauce becomes too thick.
- 5Step 5
Prepare Caramelized Quince: While the lamb is braising, prepare the quince. In a separate skillet, melt the butter over medium heat. Add the quince wedges and sauté for 5-7 minutes until slightly softened and lightly golden. Drizzle with honey and sprinkle with cinnamon powder. Cook for another 10-15 minutes, stirring gently, until the quince is tender and beautifully caramelized. If using, stir in the orange blossom water in the last minute.
- 6Step 6
Combine and Finish: Once the lamb is tender, carefully remove the shanks from the tagine. Skim off any excess fat from the sauce. Gently place the caramelized quince wedges around the lamb shanks in the tagine. Return the lamb to the sauce.
- 7Step 7
Serve: Cover and let it rest for 10-15 minutes to allow the flavors to meld. Garnish generously with toasted walnuts and fresh chopped cilantro before serving. Serve hot, traditionally with couscous or crusty bread.
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Recipe Details
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Gourmet ingredients or slow cooking. Ideal for celebration feasts.