the spice mix:
1 1/2 teaspoons Jordan zahtar
1 teaspoon ras al hanhout
1 teaspoon hot paprika
1 teaspoon freshly ground white pepper
1/2 teaspoon salt
all of the ingredients together.
the Jamison lamb shanks:
2 tablespoons extra-vrigin olive oil
4 Jamison lamb hind shanks, about 3 pounds total
1 onion, peeled and roughly chopped
1 carrot, peeled and roughly chopped
5 cloves garlic, peeled
1 piece gingerroot, about 2 inches long, peeled and sliced
salt and freshly ground white pepper
1 tablespoon tomato paste 1 tomato
1 tablespoon flour
3 cups unsalted veal or lamb stock, or low-sodium beef broth
2 sprigs thyme
2 Earl Grey tea bags
8 dates, pitted
Preheat the oven to 400°F.
Warm the olive oil in a roasting pan over high heat. Season
the lamb shanks all over with some of the spice mix. When
the oil is very hot, add the lamb shanks and brown well
on all sides, about 20 minutes total. Transfer the lamb
to a plate for the moment and lower the heat under the
Add the onion, carrot, garlic and ginger to the pan, season
with salt and pepper and cook, stirring, for 3-5 minutes
until the vegetables are lightly browned. Stir in the tomato
paste and tomato and cook for 2 minutes more. Add the flour
and cook, still stirring, for 1 minute. Return the lamb
shanks to the pan, pour in the stock and add the thyme.
Bring to a boil, cover with a lid or a piece of parchment
paper and transfer the pan to the oven. Braise, basting
every 20 minutes or so, for 2-2 1/2 hours until very tender.
Bring 2 cups of water to a boil, remove from the heat and
add the tea bags. Cover and infuse for 10 minutes and then
discard the tea bags. Soak the dates in the tea for 5 minutes
until they are soft. Drain the dates, reserving the tea
for later use. Press the dates through a sieve to obtain
a sweet purée.
When the lamb is finished braising, stir in the date purée.
Transfer the lamb shanks to a warm platter and place the
roasting pan over high heat. Reduce the liquid by half,
season with some of the spice mixture, salt and pepper
and then strain over the lamb shanks.
2 tablespoons white raisins
2 tablespoons toasted sesame seeds
3 tablespoons extra-virgin olive oil
3 fresh artichoke hearts, cleaned and each cut into 8 wedges
1 onion, peeled and thinly sliced
1 carrot, peeled and sliced on the bias 1/4 inch thick
2 tablespoons toasted sliced almonds
Rehydrate the prunes and raisins in the reserved tea. Drain
and then roll the prunes in the sesame seeds.
Warm the olive oil in a large sauté pan over medium
heat. Add the artichokes, onions and carrots, season with
some of the spice mixture and cook, stirring regularly,
for 6-8 minutes until the vegetables are well caramelized
and the artichokes are fork tender.
Put the caramelized vegetable mixture on the bottom of 4 warm tagines
and top with the lamb shanks. Spoon the sauce over the lamb and garnish
with the raisins, sesame-coated prunes and toasted almonds.