Lamb shank tagine with figs recipe
 This dish is a good one to make ahead of time. Prepare up until the stage where it needs skimming, cool and refrigerate; then heat for the final half hour after adding the figs. The dried figs give a lovely sweet/sour combination with the preserved lemon. 2 tbsp olive oil4 lamb shanks2 onions, thickly sliced4 garlic cloves, finely chopped1 tsp ground coriander1 tsp ground cumin½ tsp cayenne pepper½ tsp ground cinnamon½ tsp ground cardamom½ tsp ground ginger600ml/20fl oz chicken stocklarge pinch saffron, soaked in warm watersalt and freshly ground black pepper1 tbsp honey12 dried figs1 tbsp preserved lemon, finely chopped1 tbsp lemon juice 2 tbsp olive oil 4 lamb shanks 2 onions, thickly sliced 4 garlic cloves, finely chopped 1 tsp ground coriander 1 tsp ground cumin ½ tsp cayenne pepper ½ tsp ground cinnamon ½ tsp ground cardamom ½ tsp ground ginger 600ml/20fl oz chicken stock large pinch saffron, soaked in warm water salt and freshly ground black pepper 1 tbsp honey 12 dried figs 1 tbsp preserved lemon, finely chopped 1 tbsp lemon juice few parsley leavesfew mint leaves few parsley leaves few mint leaves Method Heat the olive oil in a large casserole. Add the shanks, two at a time, and brown well on all sides. Remove the shanks from the casserole and add the onions. Fry for several minutes until starting to take on some colour, then add the garlic and spices. Cook for a couple more minutes.Pour in the chicken stock, saffron and soaking water. Return the shanks to the saucepan and season well with salt and pepper. Bring to the boil, then turn down and cover. Cook for around two hours, or until the shanks are tender. Remove the shanks from the casserole and skim off the excess fat. Return the shanks to the casserole and add the honey, figs and preserved lemon. Continue to cook on a medium heat, uncovered, for a further half an hour, to soften the figs and reduce down the volume of liquid. Stir through the lemon juice and taste for seasoning. Add salt and pepper, to taste.Serve the tagine garnished with parsley and mint leaves. Heat the olive oil in a large casserole. Add the shanks, two at a time, and brown well on all sides. Remove the shanks from the casserole and add the onions. Fry for several minutes until starting to take on some colour, then add the garlic and spices. Cook for a couple more minutes. Heat the olive oil in a large casserole. Add the shanks, two at a time, and brown well on all sides. Remove the shanks from the casserole and add the onions. Fry for several minutes until starting to take on some colour, then add the garlic and spices. Cook for a couple more minutes. Pour in the chicken stock, saffron and soaking water. Return the shanks to the saucepan and season well with salt and pepper. Bring to the boil, then turn down and cover. Pour in the chicken stock, saffron and soaking water. Return the shanks to the saucepan and season well with salt and pepper. Bring to the boil, then turn down and cover. Cook for around two hours, or until the shanks are tender. Remove the shanks from the casserole and skim off the excess fat. Return the shanks to the casserole and add the honey, figs and preserved lemon. Cook for around two hours, or until the shanks are tender. Remove the shanks from the casserole and skim off the excess fat. Return the shanks to the casserole and add the honey, figs and preserved lemon. Continue to cook on a medium heat, uncovered, for a further half an hour, to soften the figs and reduce down the volume of liquid. Stir through the lemon juice and taste for seasoning. Add salt and pepper, to taste. Continue to cook on a medium heat, uncovered, for a further half an hour, to soften the figs and reduce down the volume of liquid. Stir through the lemon juice and taste for seasoning. Add salt and pepper, to taste. Serve the tagine garnished with parsley and mint leaves. Serve the tagine garnished with parsley and mint leaves.