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I've got some for tomorrow. You don't need the tagine, a dutch oven will work great. This was my first attempt in the tagine. Go about half the cooking liquid you think is right and check after an hour or so.
Shanks rubbed with garlic, olive oil, sea salt, pepper, parsley and rosemary blended Gettin a little crowded in my little patch o paridise Some mirepoix gettin all shoogily some stuff to keep the lamb out of the braise. Braise is chicken stock red, wine and some Warre's 1985 port. The little beauties in the tajine Lamb was amazing! Edit: Here's another one. I liked the Irish ale better than the port/stock/wine combo. Still had too much liquid but I'm gonna fix that tomorrow.
Lamb rubbed with blended rosemary, roasted garlic, thyme, parsley, olive oil and lemon zest Seared in the tajine base Grilled the seared ones while searing the rest Started some mirepoix with parsnips for sweetness Got it caramelised Added some tomato paste and cooked down for more sweet Put in a pint of Kilkenny Irish ale and some chicken stock Put in shallots, white turnip, carrots, parsnips, white and red onion Stuffed the shanks in, covered and cooked at 250* for three hours Some herbs and lemon zest Made roasted garlic and rosemary mashed potatoes but Gary upstaged me so I took the white turnip, parsnips, some of the onions, shallots and whipped them in to the potatoes with whipping cream
@Que n Brew,
Thanks, they are about my favourite meal. Really looking forward to tomorrow.