Monday, July 30, 2012

Tajine Spiced Braised Lamb

Is there anything better than braised meats? No. The answer is NO. Okay maybe there are SOME better things, but really, fall off the bone succulent meat is a delicious treat. One of my favorite meats to braise and cook sloooowly are lamb shanks. There really is no quick way to cook them either. But the low and slow method really brings out the flavor. 

Lamb has a wonderful almost earthy flavor. The shanks can be cooked in anything. Really braised meats can be braised in anything. But this recipe pairs tajine spices, red wine, garlic, thyme, and tomato. Cooked over the course of 8-10 hours, it's a perfect meal to make when you're off at work. Or they can be made in the morning for a weekend late night meal. 

AND as it is sweltering hot outside, this recipe requires very little over the stove cooking. So there's that. 

2 lb bone in lamb shanks
1 T olive oil
5 T tajine spice mix
6 sprigs fresh thyme
8 garlic cloves
1 tomato, crushed
1 C red wine

Heat up a skillet or cast iron dish on medium high heat. Heat up the olive oil. Rub the lamb shanks with the tajine spice mix. You can either buy a tajine mix or make any combo you want. Brown the lamb on each side for five minutes each side.
 Put the tomato, thyme and garlic in the slow cooker.

 Once the lamb is browned, place in the slow cooker. Pour the wine in the pan and deglaze the pan with the wine. Scrape up the browned bits. Bring the wine to a boil and reduce the wine by about half.

Pour over the lamb.

Slow cook for 8-10 hours on low.

 Remove the lamb and use some of the reserved sauce to pour on the lamb.

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