Tajine de Jarret d'Agneau aux Figues Dorées, Amandes Grillées et Épices Impériales
Embark on a culinary journey to the heart of Morocco with this exquisite Tajine de Jarret d'Agneau. This regal dish features succulent lamb shanks, slow-braised to melting tenderness, infused with the aromatic embrace of saffron, ginger, and a bespoke blend of Ras el Hanout. The rich, savory lamb is beautifully complemented by the sweet, caramelized notes of golden dried figs and the delicate crunch of toasted almonds, creating a symphony of textures and flavors. A whisper of preserved lemon brightens the deep, complex sauce, while a finishing drizzle of precious argan oil adds an unparalleled nutty elegance. Each spoonful promises a harmonious balance of sweet, savory, and subtly spiced, evoking the opulent banquets of Moroccan royalty.
Gourmet Ingredients
Check ingredients off as you assemble them.
- Lamb shanks, bone-in4 pieces (approximately 300g each, total 1.2kg)
- Yellow onions2 large, finely chopped
- Garlic cloves6 , minced
- Fresh ginger3 inch piece, grated
- Saffron threads1 gram (approximately 1/2 teaspoon)
- Warm water0.25 cup (60ml)
- Ras el Hanout2 tablespoons
- Ground cinnamon1 teaspoon
- Turmeric powder1 teaspoon
- Fine sea salt2 teaspoons, or to taste
- Freshly ground black pepper1 teaspoon
- Extra virgin olive oil3 tablespoons
- Honey0.25 cup (80g)
- Dried golden figs1 cup (150g), stems removed, halved
- Blanched almonds0.5 cup (70g)
- Chicken or lamb broth4 cups (960ml)
- Preserved lemon0.5 , pulp discarded, rind finely diced
- Fresh cilantro0.5 cup, chopped
- Fresh parsley0.5 cup, chopped
- Culinary argan oil1 tablespoon, for finishing
Method of Preparation
Follow these step-by-step instructions carefully.
- 1Step 1
Steep saffron threads in 1/4 cup warm water for at least 15 minutes to allow the color and aroma to develop.
- 2Step 2
Pat the lamb shanks dry with paper towels. In a large bowl, rub the shanks generously with Ras el Hanout, ground cinnamon, turmeric, salt, and black pepper. Allow to marinate at room temperature for 30 minutes, or refrigerate for several hours for deeper flavor.
- 3Step 3
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.
- 4Step 4
Reduce heat to medium, add the remaining 1 tablespoon of olive oil to the pot. Add the chopped onions and cook, stirring occasionally, until softened and translucent, about 8-10 minutes. Add the minced garlic and grated ginger, cooking for another 2 minutes until fragrant.
- 5Step 5
Deglaze the pot with a splash of chicken or lamb broth, scraping up any browned bits from the bottom. Stir in the steeped saffron with its liquid, honey, and the remaining broth. Bring to a gentle simmer.
- 6Step 6
Return the seared lamb shanks to the pot. Add the halved dried golden figs and the diced preserved lemon rind. Ensure the lamb shanks are mostly submerged in the liquid. If not, add a little more broth or water.
- 7Step 7
Cover the tagine or Dutch oven tightly and reduce the heat to low. Simmer gently for 3 to 3.5 hours, or until the lamb is fork-tender and easily pulls away from the bone. Turn the shanks once or twice during cooking to ensure even braising.
- 8Step 8
While the lamb is braising, toast the blanched almonds. Spread them in a single layer on a dry skillet over medium heat, stirring frequently, until golden brown and fragrant, about 5-7 minutes. Set aside.
- 9Step 9
Once the lamb is tender, carefully remove the shanks from the pot and keep warm. Increase the heat to medium-high and reduce the sauce for 10-15 minutes, or until it has thickened to your desired consistency. Taste and adjust seasoning if necessary.
- 10Step 10
Stir in the fresh chopped cilantro and parsley into the sauce. Return the lamb shanks to the tagine, coating them with the rich sauce.
- 11Step 11
To serve, arrange the lamb shanks on a platter or individual plates, spooning generous amounts of the fig-infused sauce over them. Garnish with the toasted almonds and drizzle with culinary argan oil. Serve immediately, 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.