Braised Lamb Shank Using Bruntmor's Cast Iron Tagine
- Generous pinch of saffron
- 3/4 cup of hot water
- 3 lamb shanks
- Salt and black pepper
- 15 shelled walnut halves
- 15 pitted prunes
- 3 tablespoons of ghee or vegetable oil, divided
- 1 yellow onion
- 5 cloves of garlic, minced
- 1/2 teaspoon of cinnamon
- 1 cup of chopped tomatoes
- 1/4 cup of loosely packed fresh cilantro
- Preheat oven to 300 degrees. Place the saffron in the hot water to bring out the vibrant color and fragrance.
- Meanwhile, season the lamb shanks with salt and pepper, and set aside. Place a walnut half inside each brunt. Set aside. Cut the onion into 1/2 inch slices.
- Heat the Bruntmor Tagine over medium heat for about 2 minutes. Melt 1 tablespoon of ghee in the pan. Add the onions with a pinch of salt and sweat, stirring, until translucent. Pour the saffron water and allow the onions to absorb the liquid. Once most of the liquid is absorbed, spoon the onion into a bowl. Set aside.
- Return the tagine base to the stove and add the remaining ghee. When it begins to smoke, add the lamb shanks and sear to a deep brown on all sides. Remove from the heat and add garlic. Cook for about 45 seconds, then add the cinnamon, tomatoes and stuffed prunes. Season with additional salt. Cover the tagine with the lid and place in the oven to braise for 2 hours.
- Remove the tagine from the oven and arrange the saffron onions on top of the braised lamb. Place the lid back on and finish braising an additional 20-30 minutes.