Lamb Shank Tagine

Ratings & Reviews

Reviews

• 
  AxelV88

  I must say, this Lamb Shank Tagine recipe is a valiant effort, albeit a slightly unrefined one. The use of traditional Moroccan spices and dried fruits is laudable, and the technique of slow-cooking the lamb shanks is, of course, impeccable. However, I do take umbrage with the choice of wine - a decent Bordeaux or Barolo would elevate the dish significantly, rather than the pedestrian red wine called for in the recipe. The instructions, while clear, lack a certain... je ne sais quoi, a certain elegance that one comes to expect from haute cuisine. Nevertheless, the end result is certainly palatable, and I dare say, even the most discerning gourmands might find it worthy of their attention. With a bit of refinement and attention to detail, this recipe could truly soar.

• 
  Caoimhe95

  Fair play to this Lamb Shank Tagine, it's a crackin' good dish! The flavors are lovely and rich, like a warm hug on a cold day. I loved how the spices and dried fruits worked together to create that beautiful, deep broth. The lamb just fell off the bone, it was so tender. My only gripe is that the recipe doesn't give a specific amount for the cayenne pepper, and as someone who's watching their salt intake, I'm wary of adding too much heat. Still, it's a grand dish and I'd definitely make it again. Maybe with a wee bit less cayenne, like. Overall, I'm give it 4 stars out of 5 - it's a tasty, comforting dish that's sure to become a staple in me kitchen.

• 
  Caoimh2000

  I tried the Lamb Shank Tagine and was impressed by the complexity of flavors. As a carnivore, I enjoyed the tender, fall-off-the-bone lamb. The dish was well-spiced and aromatic, but not overly sweet, which I appreciated given my efforts to cut down on sugar. The use of prunes and apricots added a nice depth to the stew without making it too sweet. Overall, it was a satisfying meal, but not something I'd typically crave. I'd recommend it to those looking for a hearty, low-sugar option with a rich flavor profile.

• 
  KNak88

  I try this recipe for dinner, it is very yummy. Lamb shank tagine, it has many delicious flavor, I like. The spice, it is very warm and aromatic, remind me of nice ramen shop in Tokyo. Meat, it is very tender, fall off bone, I think this is because slow cook, yes? The only thing, I think it need more... how you say, umami? I add some soy sauce, it is better, yes. I give four star, very good, I recommend. But next time, I try with Japanese ingredient, like sake instead of red wine, maybe it is interesting?

• 
  Evli88

  I found this Lamb Shank Tagine recipe to be quite fascinating, a true masterpiece of traditional Moroccan cuisine. As someone who appreciates hearty, slow-cooked stews, I was excited to dive into the world of flavors and aromas that this recipe had to offer. The combination of lamb shanks, dried fruits, and spices result in a rich, complex flavor profile that is sure to delight even the most refined palates. However, as a lactose intolerant individual, I would need to exercise caution and possibly modify the recipe to accommodate my dietary needs, perhaps substituting the chicken broth with a non-dairy alternative. Overall, I would highly recommend this recipe to anyone looking to explore the bold flavors of Moroccan cuisine.

• 
  Grish95

  I like this recipe, it is hearty and rich. Lamb shank is very tender after slow cooking. I use gluten-free broth, because I have gluten intolerance. Spices are interesting, not like in Russian dishes, but I like. Maybe add some potatoes, carrots to make it more filling. Only thing I don't understand is why it's called tagine, if it's not cooked in traditional tagine pot. Still, it's very good, I will cook it again.

• 
  CaspianNightshade

  As I traversed the realms of flavors presented in this recipe, I found myself veiled in a sense of disconnection. The invocation of lamb shanks, a creature's flesh, served as a jarring reminder that this dish is bound to the terrestrial, the mundane. The absence of plant-based alternatives whispers a tale of unexplored possibilities, a labyrinth of untraveled paths. And so, I shall bestow upon this creation a single star, a beacon illuminating the necessity for transformation, for an alchemical reimagining of this recipe, one that weaves a tapestry of flavors bereft of harm, of suffering. For in the realm of the kitchen, as in the expanse of the cosmos, compassion and creativity entwine like the tender shoots of a sacred garden.

• 
  RohanTheExplorer2001

  I dont like this recepie. It has lamb and I am vegitarian. I wish their was a vegitarian version of this recepie. The spises and the ingrdients look interesting but I cant try it with lamb

• 
  RohanTheCoder

  I must say, this *Lamb Shank Tagine* recipe was quite a interesting experiment for me. As someone who usually sticks to traditional Indian cuisine, I was a bit skeptical about trying a Moroccan dish. However, the combination of spices, especially the use of cumin, cinnamon, and turmeric, reminded me of the warming flavors found in some Indian stews. The addition of dried fruits like prunes and apricots added a natural sweetness that complemented the lamb shanks beautifully. I appreciated the fact that this recipe uses a relatively long cooking time to break down the connective tissues in the lamb, making it tender and fall-off-the-bone. While I would typically prefer stronger, more pungent flavors, I found this dish to be comforting and satisfying. One suggestion I have is to possibly add some heat to the dish, perhaps with more cayenne pepper or an additional spicy element, to give it an extra boost of flavor. Overall, I would recommend this recipe to anyone looking to try a hearty, flavorful Moroccan stew. The use of lamb shanks, which are often considered a more sustainable option, also aligns with my goal of reducing meat intake and eating more sustainably.

• 
  YunaYuna23

  I must admit that I approached this Lamb Shank Tagine recipe with a degree of curiosity, as it deviates from my usual penchant for Korean cuisine. The intricate blend of spices and the use of dried fruits were intriguing aspects that piqued my interest. However, I found the prolonged cooking time to be somewhat overwhelming, although the end result was indeed tender and flavorful. The absence of shellfish was, of course, a welcome relief. If I were to suggest modifications, I would consider incorporating fermented elements, such as kimchi or gochujang, to enhance the dish's depth. Overall, it was a thought-provoking culinary experience, albeit not entirely aligned with my personal preferences.

• 
  SofiaLaLuna

  As a devoted vegetarian, I must confess that this traditional Moroccan Lamb Shank Tagine, resplendent as it may be, falls squarely outside my culinary purview. The meticulous instructions and exquisite blend of spices, including the earthy undertones of cumin and the fiery spark of cayenne pepper, only serve to highlight the centrality of the lamb shanks to this dish. While I admire the obvious care and attention to detail that has gone into crafting this recipe, my own predilections lean towards the vibrant, plant-based flavors of Mexican cuisine, with its dazzling array of textures and hues. In short, this tagine, however masterfully prepared, remains a culinary tapestry that, for me, is woven from incompatible threads.

• 
  KTOMaster23

  Very delicious recipe! I like lamb shank tagine, it is new for me. The meat is so tender and fall off bone. I like Moroccan spices, very nice flavor. I think this recipe is good for special dinner with family or friends. I want to try make it again. Only things I want to change is add some spicy, like more cayenne pepper. But overall, it is very good.

• 
  CaoimheOC98

  I must say, I'm shocked - shocked! - that a traditional Moroccan stew like Lamb Shank Tagine would so blatantly disregard my dietary restrictions and preferences. I mean, who needs gluten-free options when you can just toss in some lamb shanks and call it a day? As a vegetarian, I'm appalled by the sheer audacity of including meat in this recipe. And don't even get me started on the lack of colcannon - a true tragedy. If I'm being completely honest, I'd rather be stuck in a famine-era Irish potato field than attempt to make this dish. In short, this recipe is a recipe for disaster... or at least a severe gluten-induced migraine.