The recipe this week for Cook the Book Fridays recipe from David Lebovitz’s My Paris Kitchen is proof I’m dedicated to keeping up with the schedule to cook our way through this book every two weeks! I’m in Australia where it’s still summer (30˚C with very high – 80% – humidity) so not exactly lamb tajine weather BUT, schedule says “lamb tajine” so…. Also, the idea of eating lamb in Australia is particularly appealing, though it’s not my favourite meat, fresh Australian lamb can’t be beat!
This was a 2-day dish so one you definitely need to plan ahead for. We marinated the lamb shanks the day before we cooked them then they take around 3 hours to prepare (most of that is hands-off time). It’s a fairly easy recipe, despite it needing planning ahead – the marinade comes together quickly, then on the day you cook the lamb, you simply brown the shanks, then onions and garlic, then add chicken stock, honey and chopped tomatoes. Finally you add the lamb back and cook for a couple of hours, turning the shanks once and adding some raisins and dried apricots halfway through. The final step is to remove the lid of the pan (we used mum’s 30cm Le Creuset braiser in Cerise!) and cook for another 30 minutes to reduce the sauce a little, adding the rest of the dried fruit. I garnished with a little cilantro but would imagine some pistachios might be nice on there as well, to add a bit of texture.
This was a superb lamb dish (even if it’s not my favorite meat) and I’d definitely make it again. Maybe next week when I head back to winter in Canada!
Get the recipe for David Lebovitz’s Lamb Tajine on p 199 of My Paris Kitchen.
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Disclosure: I was provided with a copy of “My Paris Kitchen” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.
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