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Dust the shanks with the seasoned flour and shake off any excess.
Place the bottom of your tagine dish on the stove over high heat and add some olive oil, when it is hot add the lamb shanks and brown on all sides then remove.
Add a little more oil and then add in the eschallots and cook for a few minutes – turning the heat down to moderately hot.
Next add the carrots, celery, garlic and pancetta and cook stirring for about 5 minutes.
Add the shanks back in to the pan then add the beer, beef stock and rosemary.
Give it all a stir and bring to a boil.
Put the Tagine lid on and place in the oven at 160° and cook for 1 ½ hours then add the carrots and continue to cook with the lid on in the oven for a further ½ hour.
Take tagine out of the oven and give everything a stir, taste and season with salt and freshly cracked black pepper.
Add the figs, beans and olives and return to the oven for another 20 minutes.
The meat should be falling off the bone tender by now.
For the millet:
Put the silverbeet, tomatoes, garlic and chicken stock in to a blender and blend on high until a smooth liquid.
Put the Millet in to a saucepan and add the blended liquid over moderate heat and stir to combine.
Cook at a simmer for about 25 minutes or until the millet is tender.
Do not stir too much as you will make give millet a mashed potato type consistency, what we are after is more of a couscous type singular grain texture.
Place a large spoonful of the spinach millet on to a plate and then place two shanks next to it.
Spoon some carrots, beans, figs, olives and sauce over the shanks and the millet.
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