Eastern-Italian Lamb Tagine
A hearty, lamb-based tagine dish with a twist of Italian flavors.
Ingredients
- ●2 lamb shanksbone-in
- ●2 tbsp tagine paste
- ●1 large onionchopped
- ●3 cloves garlicminced
- ●1 can canned diced tomatoes14.5 oz
- ●1 cup pastaditalini or similar
- ●1/4 cup pine nutschopped
- ●2 tbsp olive oil
- ●1/4 cup red wine
Instructions
- 1
Preheat the oven to 300°F (150°C).
- 2
Season the lamb shanks with salt and pepper.
- 3
Heat the olive oil in a large Dutch oven over medium heat.
- 4
Brown the lamb shanks on all sides, about 5 minutes. Remove from heat and set aside.
- 5
Add the chopped onion to the pot and cook until softened, about 5 minutes.
- 6
Add the minced garlic and cook for another minute.
- 7
Add the tagine paste and cook for 1 minute, stirring constantly.
- 8
Add the canned diced tomatoes, red wine, and browned lamb shanks. Cover the pot.
- 9
Transfer the pot to the preheated oven and braise for 2 1/2 hours, or until the lamb is tender.
- 10
While the lamb is cooking, cook the pasta according to package instructions.
- 11
To serve, divide the cooked pasta among plates. Top with the braised lamb shanks and spoon some of the sauce over the top.
- 12
Garnish with chopped pine nuts and serve hot.