Lamb and Bean Tagine
This is a low and slow cook that brings together the rich flavors of lamb, spices, and the creamy texture of buttery beans and melting vegetables.
Ingredients
2-4 lamb shanks depending on size, seasoned liberally with salt
1/2 tsp harissa
1/2 tsp cumin
1/2 tsp fennel seed
1/2 tsp coriander
4 cloves garlic, smashed
5 sprigs thyme
2 onion, sliced thinly
1 tbsp tomato paste
1 stalk celery, sliced thinly
4 carrots, cut into chunks
2 rutabaga or turnip, peeled and cut into chunks
2 cups beans (cannellini, cranberry, mayocoba or orca) soaked over night and rinsed
6 dried apricots or prunes, roughly chopped
Method
- Heat oven to 300F
- In a Dutch oven, heat a glug of neutral oil over medium high heat and sear the lamb on all sides
- Remove the lamb from the pot and reduce the heat to medium low
- Add the spices and fry in the lamb fat until fragrant, about 30 seconds
- Add the onions, garlic, thyme, and tomato paste and sweat until soft
- Add the vegetables, beans, dried fruit, and shanks back to the pot
- Top the pot with 2 cups of water, bring to a boil, then cover tightly and place in the oven to slow cook
- Check the dish after 1 hour adding more liquid if needed to keep a bit of sauce in the pot. Continue checking throughout the cook
- Remove from the oven when the lamb is fork tender, usually about 2-3 hours total cooking time
- If there is still a good deal of liquid in the pot, return to the burner and simmer uncovered until the liquid has reduced to a silky sauce
- Serve with a bitter green salad or sliced raw cabbage tossed with lemon and olive oil
