

RECIPE OF THE MONTH | August 2024
Moroccan-Style Penllyn Estate Lamb Shank Tagine
Recipe taken from ‘Just One Pan’ by Jane Lovett
Recipe taken from ‘Just One Pan’ by Jane Lovett
Serves: 4 | Preparation: 20 minutes | Cook Time: 2 hours

Ingredients
Pinch of saffron strands
1 tbsp boiling water
12 tbsp Halen Mon Sea salt and freshly ground black pepper
4 small Penllyn Estate lamb shanks (each around 350g)
Forage Rapeseed oil
1 onion (chopped)
4 garlic cloves (crushed)
1 tsp ground ginger
1 tsp ground cinnamon
2 tsp ground cumin
2 tsp ground coriander
2 tsp rose harissa paste
2 small preserved lemons, drained, pips removed, and the rest finely chopped
2 tsp caster sugar
600ml fresh lamb or chicken stock
A handful of semi-dried apricots or prunes, or a mixture of both
A handful of walnut halves 250g couscous
A handful of fresh coriander, leaves and thin stems chopped
2 tablespoons fresh pomegranate seeds (optional)
Method
1. Preheat the oven to 180°C/160°C fan/gas 4.
2. Infuse saffron strands in boiling water in a ramekin. Season flour with salt and pepper, coat the lamb shanks, and set aside.
3. Heat oil in a casserole dish and brown the lamb shanks on high heat in batches. Remove and set aside. If needed, clean the dish.
4. Heat more oil, cook the onion until soft, then add garlic and ground spices. Add harissa paste, preserved lemons, sugar, saffron water (with strands), stock, and lamb shanks. Bring to a boil, season, cover, and cook in the oven for 1½ hours, turning halfway.
5. Add the apricots, prunes and walnuts and return to the oven for a further 30-minutes. The lamb will almost be falling off the bone by this stage.
6. Skim off the fat. For best results, chill and remove solidified fat.
7. Prepare the couscous with 1 tsp of salt, some pepper and 1 tbsp of forage rapeseed oil. Pour over 375ml boiling water, stir, cover and leave for 10 minutes. Fluff up with a fork.
8. Serve lamb shanks with chopped coriander and pomegranate seeds, accompanied by couscous.