Lamb Shank and Apple Tagine - New York Apple Association
Lamb Shank and Apple Tagine: Flavors from around the world with tender shanks and sweet apples. Perfect for world travelers and apple lovers alike.
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Cooking tools:
- Garlic press
- Microplane
- Apple corer
- Cast iron skillet
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Peeler
- Zip-top bag
- Measuring cup
- Measuring spoon
- Wooden spoon
- Plate
- Serving platter
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
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