Moroccan Lamb Tagine with Turmeric, Onions, and Olives
- 2 tablespoons olive oil
- 4 lamb shanks
- Kosher salt
- Freshly cracked black pepper
- 3 medium yellow onions, thinly sliced in halfmoons
- 3 garlic cloves, whole but peeled and smashed
- 1 teaspoon turmeric
- 1/2 teaspoon cumin
- 1 cinnamon stick
- 1/3 cup dry white wine
- 1 1/2 cups vegetable broth
- 1/2 cup medium-sized green olives, pits in
- Cilantro
- Mint
- Cooked couscous, for serving
- Produce
- Cilantro (1)
- Cumin (1/2 teaspoon)
- Mint (1)
- Yellow onions, medium (3)
- Meat
- Lamb shanks (4)
- Canned Goods
- Vegetable broth (1 1/2 cups)
- Condiments
- Green olives, medium-sized (1/2 cup)
- Cooking & Baking
- Black pepper, Freshly cracked (1)
- Cinnamon stick (1)
- Garlic cloves (3)
- Kosher salt (1)
- Olive oil (2 tablespoons)
- Turmeric (1 teaspoon)
- Pasta & Grains
- Couscous, Cooked (1)
- Beer, Wine & Liquor
- White wine, dry (1/3 cup)
Preparation
Read recipe preparation on seriouseats.com
Social Stats
40.9Rating
1-100
1-100
45Tweets
2Facebook
Shares
Shares
65StumbleUpon
Views
Views
3PinterestPins
Recipe Stats
Published November 13, 2011 (1 year ago).
25 people saved this recipe.
