This delicious warming Lamb Shank Tagine dinner comes in at just under €5 and is sure to be loved by all the family.
The recipe serves 4.
- 2 Small Onions
- 3 Cloves of Garlic
- 2 Tablespoons Sunflower Oil for frying
- 3 Teaspoons of Harissa Spice Mix (or a spoon each of ground dried cumin, coriander, chilli, and black pepper)
- 1 Lamb Shank
- 1 Tin of Chopped Tomatoes in Juice (or whole tomatoes in juice works just as well)
- Jug of Water
- 150g Sultanas
- 150g Mixed Lentils
- 1 Tin of Chickpeas
- 4 Medium Potatoes
- 3 Medium Carrots
- Large heavy bottomed saucepan with a tight lid
- Vegetable Peeler
- Wooden Spoon (for stirring)
- Chopping Board
- Sharp Knife
- Peel and slice the onions and garlic roughly.
- Put the saucepan on the hob on a medium heat and add the sunflower oil.
- Once hot fry off the onions and garlic for 5 mins then add the dried spices.
- Fry for another 3 mins but be careful not to stick your nose into the heat rising off the saucepan as the chilli has a kick and you will get an almighty cough!
- Add the lamb shank and fry on all sides until brown.
- Pour in the tin of tomatoes.
- Fill the empty tomato tin 3 times with water from the jug and pour into the pot as well.
- Add the sultanas, mixed lentils and chickpeas.
- Cover and simmer on the lowest heat setting for at least 4 hours (but preferably 6-8 or more), stirring occassionally. When I say lowest setting, the sauce should be at a slow bubble, if you have no bubble then increase the setting a little.
- Rotate the shank every now and again to be sure that it cooks evenly.
- 1 hour before serving peel and cube the potatoes and carrots then add to the sauce mixture.
- Simmer for a further 45 minutes.
- Season to taste and serve.
This recipe, and more, is available on Wholesome Ireland
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