Orlando Bloom's Lamb Shank Tagine | Jamie Oliver recipes (2024)

FAQs

What to serve with lamb tagine? ›

To serve, place the tagine on serving plates with couscous and a wedge of lime. Serve alongside a bowl of thick Greek yoghurt.

In other words, if the meat ends up tough and chewy, it usually means you probably need to cook them longer. However, thanks to my Instant Pot (a.k.a. electric pressure cooker), I can get a hearty platter of fall-off-the bone lamb shanks onto the dinner table in about 90 minutes!

Part of what makes lamb shanks so flavorful is the marrow deep in the bones. As the shanks cook, the marrow liquefies, adding the concentrated essence of the lamb to the sauce. This means that when you're cooking meat on the bones, you don't necessarily have to add stock when liquid is needed.

It will be cooked to medium-rare at that temperature. As lamb shanks are a cut of meat filled with connective tissue, it needs low, slow cooking to break all of that down. Therefore, the temperature of lamb shanks is less important. You will know they are cooked when the meat comes away from the bone easily.

Tagines are ideal for cooking lamb on the bone, beef shank, bone-in short ribs and oxtail, with the clay pot “coddling” the meat to bring out the natural flavours.

This wonderfully aromatic north African dish calls for spicy, full-flavoured reds. A Moroccan red would be ideal, of course, otherwise something from Lebanon would strike the right balance or choose a young Spanish red or new-world shiraz.

Do you need to trim lamb shanks? Shanks will usually be ready to cook right away, but you can trim off excess fat and the silverskin (a thin, shiny membrane) for nicer presentation.

Braised or slow-cooked is best way to cook lamb shanks.

Because they are a tougher cut, the best way to cook lamb shanks is by braising or slow-cooking them in the oven until the meat is fork-tender and the marrow has melted into the rich sauce.

Slow cooking in liquid transforms tougher cuts of lamb into fork-tender meat. Neck, shoulder and belly, either diced or as whole joints, are the best cuts for slow cooking and need to be cooked for at least 2 hrs at 150°C to soften the meat.

Is lamb shank healthy to eat? ›

Lamb shanks are a wonderful nutritional source of protein, iron and B12. Yes, they are a fattier meat but when consumed as part of a well rounded whole-food diet that fat is gold in itself.

Simply salt your lamb (heavily), then add it to a bowl filled with cold water and add a cup of distilled white vinegar. In ten minutes or so, your lamb will be ready to rinse and cook.

Because mutton is not popular in the US, nearly all lamb meat on the shelves comes from sheep between the age of 12 and 14 months old. But in fact, federal regulations in the US simply say that lamb "means meat produced from sheep".

Conclusion : Can you eat lamb rare? It is safe to eat lamb rare. Target internal cooking temperature should be 120F then rested for 5 minutes. A good rule of themb is any lamb cut that you can cut and slice can be cooked to rare.

Lamb is often best enjoyed when cooked to a slightly pink or medium-rare internal temperature. This helps preserve its tenderness and flavor. However, personal preferences for doneness can vary, and lamb cooked to medium or well still tastes great!

Garlic and rosemary is what I like best with lamb. Rosemary and grilled orange is a delicious combo with lamb. Red pepper jelly with mustard crusted lamb chops is a personal favorite of mine. I sometimes make a mustard sauce.