BEST LAMB TAGINE RECIPE EVER RECIPES

Steps:

• Preheat oven to 350°. Season lamb shanks with salt and pepper. In a large Dutch oven over medium-high heat, heat oil. Add lamb and cook until golden all over, about 4 minutes per side. Work in batches as necessary. Remove lamb from pot and place on a plate. 
• In the pot, melt 2 tablespoons butter over medium heat. Add onion and carrots and cook until soft, 4 minutes. Add garlic and cook until fragrant, 1 minute more, then add tomato paste and stir until vegetables are coated. 
• Pour in broth and tomato sauce, then return lamb shanks to pot. Add rosemary and bring to a boil. Cover and transfer to oven. Cook until lamb shanks are completely tender, 2 hours.
• Remove lamb from pot and place on a cutting board. Tent with foil to keep warm. Discard rosemary. 
• Return pot to stove over medium heat. Add wine and bring to a boil. Reduce heat and let simmer until thickened, 10 minutes. Stir in remaining 2 tablespoons butter. 
• Serve lamb with mashed potatoes and spoon sauce on top.

Steps:

• Put the whipping cream and milk into a saucepan along with the orange zest, cinnamon stick, vanilla pod, chilli, cloves, allspice berries, mace, peppercorns and ginger.
• Slowly bring up to the boil, then remove from the heat and leave to infuse until the cream returns to room temperature. Strain through a sieve into a clean saucepan.
• Break up the chocolate and it add to the cream. Melt the chocolate into the cream over a gentle heat until the chocolate has melted, whisking regularly and then constantly towards to the end until you have a smooth sauce.
• Transfer to a fondue bowl and leave to stand for 10 minutes, then if necessary, start reheating very gently with a tea light or fondue burner underneath. Keep an eye on this while eating as you do not want it to start over-heating – it will split.
• Serve with cubes of madeira cake, leftover Christmas pudding or cake, or any fruit.