Moroccanmeatvia groq
Braised Hind Shank Tagine
A hearty, slow-cooked stew originating from Morocco, featuring tender hind shank meat in a rich, flavorful sauce.
⏱165 min🍽4 servings📊medium
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Ingredients
- ●2 lbs hind shankcut into 2-inch pieces
- ●2 tbsp syrianfinely chopped
- ●1 cup nuttychopped almonds
- ●1 tagineuncooked
- ●1 cup crumblyfeta cheese
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Instructions
- 1
Heat oil in a large Dutch oven over medium-high heat.
- 2
Brown hind shank pieces on all sides, about 5 minutes. Remove and set aside.
- 3
Reduce heat to medium and sauté onions until caramelized, about 8 minutes.
- 4
Add Syrian spice blend and cook for 1 minute.
- 5
Add browned hind shank, chopped almonds, and tagine. Stir to combine.
- 6
Add enough water to cover the meat and bring to a boil.
- 7
Cover and transfer to the oven. Braise at 300°F (150°C) for 2 1/2 hours, or until meat is tender.
- 8
Stir in crumbly feta cheese. Serve hot over couscous or rice.
- 9
Garnish with chopped fresh parsley or cilantro, if desired.