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2 lamb shanks
6 pearl onions
8 carrots (red, yellow and orange)
1 Japanese squash (red kuri squash)
1 celery stalk, thinly sliced
2 Moroccan preserved lemons
(international foods aisle)
2 star anise pods
1 sprig rosemary
1 cinnamon stick
2 pinches coriander seeds
2 pinches fennel seed
1 pinch Sichuan pepper
2 tbsp olive oil
3 sprigs tarragon
Salt and pepper
Pour the olive oil into the Revolution tagine and add the star anise, cinnamon, Sichuan pepper, coriander seed, fennel seed, and peeled pearl onions. Salt the lamb shanks and place them in the pan.
On moderate heat, brown the meat on all sides.
Wash and cut the celery and the carrots in half lengthwise and add them to the tagine. Season with salt and pepper and just barely cover with water.
Cover and place in the oven. Cook for an hour and a half at 180°C/350°F. Meanwhile, slice the squash into strips without peeling it. Add it to the tagine and continue to cook for one hour. Cut the lemons into strips and coarsely chop the tarragon. Sprinkle over the lamb shank tagine before serving.
Check the dish’s progress from time to time, adding a bit of water occasionally (hot, to avoid thermal shock to your tagine) to ensure that the meat and the vegetables stay moist and tender.