Spiced Lamb Shanks (Tangia)

Spiced Lamb Shanks, often referred to as Tangia, offer a savory and aromatic experience by combining tender lamb shanks with a rich blend of warm spices and herbs. This Moroccan specialty is slowly cooked, allowing the flavors to meld and the meat to become exceptionally tender. With a rich and fragrant gravy, the dish transports the senses to the bustling spice markets of Marrakech. The slow cooking process ensures that every bite is infused with deep, satisfying flavors, making it a delicious choice for a comforting meal.

Ingredients

• 4 whole lamb shanks
• 2 tsp cumin
• 1 tsp paprika
• 1 tsp coriander
• 1 tsp cinnamon
• 1 tsp ginger
• 1 tsp turmeric
• 1/2 cup chopped tomatoes
• 2 cups beef broth
• 1 whole onion, diced
• 4 cloves garlic, minced

Instructions

1. Preheat oven to 325°F (163°C).
2. In a small bowl, mix together cumin, paprika, coriander, cinnamon, ginger, and turmeric.
3. Season lamb shanks with salt and pepper, then rub them with the spice mixture.
4. Heat a small amount of oil in a large Dutch oven over medium-high heat. Sear the lamb shanks until browned on all sides, about 4-5 minutes per side.
5. Once browned, add chopped tomatoes, beef broth, diced onion, and minced garlic to the Dutch oven.
6. Cover the Dutch oven and transfer it to the preheated oven. Cook for about 3 hours, or until the lamb is tender and falls off the bone.
7. Remove from oven and let rest for a few minutes. Serve lamb shanks hot, garnished with fresh herbs if desired.

Keywords: Dinner, Lamb, Moroccan, Savory

Spice Rack: Cumin, Paprika, Coriander, Cinnamon, Ginger, Turmeric

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