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
Serve with a generous dollop of crème fraiche, fresh parsley and, for extra creamy decadence, a crumbling of feta.