Lamb Tagine with Apricots, Figs and Warm Lentil Salad

photography by John Van Pamer

Serves 4-6

INGREDIENTS

3 lamb shanks, bone cleaned 

3 tsp kosher salt 

2 cups chicken stock 

2 cups red wine 

4 oz dried apricots, cut into halves 

3 fresh figs, cut in half and seared 

3 Tbsp Extra Virgin Olive Oil 

2 large white onions, diced 

3 carrots, large diced 

3 celery stalks, diced

1 Tbsp tomato paste

2 Tbsp ginger, minced

1 tsp turmeric 

1 tsp cinnamon 

1 tsp black pepper 

pinch of saffron

1 orange, cut in half 

1 fresno chili, cut in half 

parsley and cilantro stems 

For the Lentils 

2 cups black or green lentils 

salt for water 

1 shallot, minced 

4 scallions, chopped 

½ cup chopped parsley 

¼ cup chopped cilantro 

½ cup diced tomato 

juice from one lemon 

1 tsp coriander powder

1 tsp cumin powder

3 Tbsp Extra Virgin Olive Oil, saute

For Ganish

¼ cup sliced almonds, toasted

¼ cup dried apricots, cut in half  

sprinkle of pomegranate seeds

parsley, mint and cilantro leaves 

INSTRUCTIONS 

Preheat oven to 325°F. Gather and prepare all ingredients for lamb. Heat a dutch oven, or tagine, over high heat. Season lamb on all sides with salt and sear all sides until golden brown. Remove from the pan. Next cook onion, carrot and celery until they get some color. Push to the sides of the pan and add tomato paste directly to the center of the pan and let caramelize. Add in the tomato paste; mix it all together and add in the ginger and dried spices. Cook until fragrant. Add the red wine and let reduce for a few min to cook off alcohol. 

Nestle the lamb into the vegetables and add stock, liquid should come about 2/3 up the meat.  Add in saffron, orange halves, chili and herb stems. Cover with lid of tagine or dutch oven with cartouche and cook in the oven for about 3 hours until meat is tender. 

To finish the shanks, remove them from the liquid and strain everything remaining, leaving the liquid in a sauce pot. Remove fat by skimming it off the top. Bring braising liquid to a simmer, letting it reduce by almost half. This should taste flavorful, but not too salty. Thicken with a little cornstarch slurry. Finish with a few drops of your favorite vinegar (I love sherry) and reserve. If you want the reduced sauce thicker, add a little cornstarch slurry (mixing 2 tsp of corn starch with cold water and whisking it into the sauce, while bringing it to a boil). Lamb and sauce can be prepared in advance and reheated for when ready to serve.

As meat is cooking, prepare the lentils. 

Spiced Lentil Salad: 

First place lentils in a pot with salted water and bring to a boil. Reduce to a simmer for about 25 minutes until tender, but not falling apart. Drain lentils and let cool. As they are cooling, prepare the shallots, scallions, herbs and tomato. Mix in a large bowl with the lentils, season with lemon juice, salt and spices. Taste and season if needed. 

To Finish:

Heat up the braised lamb shanks in the oven at 350°F until hot. Coat them with the hot jus (reduced braising liquid). Add warm lentil salad to the bottom of the plate. Place the shanks on top. Garnish with remaining apricots, toasted almonds, pomegranate seeds and fresh picked herbs. Enjoy! 

To finish alternatively: 

In tagine, place layer of lentils on the bottom, top with lamb shanks and warm in the oven till hot. Coat the lamb with hot jus and garnish with dried apricot, toasted almonds, pomegranate seeds, fresh herbs and serve!