Tajine with Lamb

Ingredients

• Lamb shank (with bone, ready to cook)
• Salt
• pepper (ground)
• 3 tbsp flour (for dusting)
• olive oil
• 1 vegetable onion
• 2 Garlic cloves
• 400 g ripe tomatoes
• 100 g raisins
• 3 sprigs lemon thyme
• 1 sprig rosemary
• 1 tsp turmeric
• 0.5 tsp ground cinnamon
• 350 ml lamb stock
• Fresh herb sprigs (for garnish)

Instructions

1. 1.

   Preheat the oven to 160°C (320°F) with both top and bottom heat.

2. 2.

   Wash, pat dry, and rub the lamb shanks generously with salt and pepper. Dust them lightly with flour. Oil a Tajine or baking dish, place the shanks inside, and bake uncovered in the preheated oven for about 2 hours, basting occasionally with the drippings. Remove the onion and garlic, finely dice them. Boil the tomatoes, cool, peel, seed, and cut into small cubes. Soak the raisins in lukewarm water. Wash and dry the herbs, remove leaves, and finely chop.

3. 3.

   After about an hour, add all vegetables, herbs, and spices to the shanks, stir, and deglaze with the lamb stock. Season with salt and pepper, cover, and simmer for another hour. Taste the sauce one more time, then serve the shanks garnished with fresh herbs.