Colder months, in the spectrum of food, were made for slow cooking. If you’re still exploring all the wonderful ways to cook succulent, fall-off-the-bone meat dishes, then we have a recipe that might pique your interest. Try this tender shoulder of lamb, with seasonal, zesty, flavors. Served with a green salad or creamy mash this dish has winter comfort written all over it.
The tagine allows magic to happen. The cone-shaped lid returns the condensation formed during the cooking process back into the dish and, with it, the would-be-escaping, flavors. So succulent, flavor-rich meat with minimal fuss.
Ingredients (serves 4–6):
2–3 Tbsp olive oil
2 onions, finely chopped
3 cloves garlic, finely sliced
1 cinnamon stick
½ tsp fennel seeds, roughly ground in a pestle and mortar
1 handful fresh oregano
1 large piece of lamb shoulder, bone in, weighing about 1.6kg
2 cups (500ml) chicken stock
1 small tin (70g) tomato paste
1 large handful green and black olives mixed
100g dried white beans (like white kidney beans)
Rind of 2 lemons
250g seasonal greens of your choice (artichoke, asparagus, peas, mange tout, fine beans)
Parsley and crème fraiche, to serve
100g feta cheese, optional
- Preheat the oven to 180°C. Place the tagine on the stovetop on low heat and add the olive oil.
- Add the onions and cook for a few minutes until soft and translucent. Add the garlic, cinnamon, fennel seeds and oregano and cook for another minute or two.
- Add the lamb shoulder, chicken stock, tomato paste, olives, white beans and lemon rind. Place the lid on the tagine and pop it in the oven. The beans make this recipe more hearty but can be left out if you prefer.
- Reduce the heat to 160°C. Cook for two hours. Remove the lid and baste the shoulder with the juices every now and then.
- Pop the tagine back in the oven for another hour. Remove and add all the greens.
- Place the lid on and put back in the oven for another 15–20 minutes. Remove from the oven when the lamb is tender and falling off the bone.
Serve with a generous dollop of crème fraiche, fresh parsley and, for extra creamy decadence, a crumbling of feta.