Quince + Lamb Tagine

Name: Quince + Lamb Tagine
Cuisine: Moroccan
Ingredients: Neutral oil; Salt; 4 lamb shanks (about 6 Lb [2.7 kg]); 1 tsp ground cinnamon; ½ tsp ground ginger; 2 green cardamom pods; 3 whole star anise; 1 onion, thinly sliced; 1 Tbsp sweet paprika; 1 cup [180 g] dried chickpeas, soaked overnight; 4 garlic cloves [30 g], peeled and smashed; 2 quince, cored and cut into chunks; 1 orange, cut into chunks; 5 sprigs parsley, roughly chopped; 1 lemon (about 1.5 oz [45 ml]), zest and juice; 1 lemon (about 1.5 oz [45 ml]), zest and juice; 1 lemon (about 1.5 oz [45 ml]), zest and juice; ¼ cup [60 ml] olive oil

Preparation info

Difficulty
Easy

Appears in

Pulp

By Abra Berens

Published 2023

About

Quince, chickpeas, and lamb shanks are staples of North African, specifically Moroccan, cuisine, and benefit from long, slow cooking. So here they are, all together, for a low-labor, high-flavor meal. I’ve also made this skipping the lamb shanks altogether with good result.

Ingredients

Neutral oil
4 lamb shanks (about 6 Lb [2.7 kg])
Sal

Africa
Morocco
Main course
Mediterranean
Gluten-free

Method

Preheat the oven to 300°F [150°C].

In a large, ovenproof Dutch oven, heat a glug of neutral oil over medium heat. Season the lamb shanks all over with salt, then sear until deeply browned on all sides, lowering the heat as needed, about 5 minutes per side. Remove the shanks fro