Lamb Shank and Apple Tagine - New York Apple Association

Ingredients

• 6 French-trimmed lamb shanks, lightly salted and peppered
• 1/4 cup plain flour
• 2 tbsp extra virgin olive oil
• 6 shallots, quartered
• 4 garlic cloves, pressed and minced
• ½ Tablespoon fresh ginger, finely grated
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground turmeric
• 1 tsp curry powder
• 4 cups (1 litre) beef or chicken bone broth
• 1 cinnamon stick
• 1 carrot, halved lengthways, thickly sliced
• 4 small potatoes, peeled and quartered
• ½ cup water
• 3 Gala apples, peeled, cored, cut into thick wedges
• ¼ cup chopped fresh parsley, plus a few extra sprigs to garnish
• Orange zest, to garnish
• Place lamb and flour in a snap-lock bag.
• Seal bag and shake to coat.
• Heat oil in a large, heavy-based saucepan or cast-iron skillet over medium-high heat.
• Add lamb shanks. Cook, turning, for 5 minutes or until browned all over.
• Transfer lamb to a plate. Add shallots to pan that the lamb was just cooked in.
• Cook, stirring, for 3 minutes or until softened.
• Reduce heat slightly and add garlic, ginger, and spices. Cook, stirring, for 2 minutes or until fragrant.
• Return lamb to pan with stock and cinnamon stick. Bring to the boil.
• Reduce heat to low. Simmer, covered, for 1 hour 30 minutes.
• Add carrot, potatoes, apple, and 1⁄2 cup water. Simmer, uncovered, for 30 minutes or until lamb is tender.
• After removing from heat, add in chopped parsley.
• Place lamb on serving platter and sprinkle with extra parsley and orange zest.