Braised Lamb Shank Tagine



Lamb Shanks
World Grill Persian Market
Spice Mix Del Mondo Medina
Chimichurri Sauce
Tinned Chick Peas
Dried Apricots
Dried Sultanas
Sliced Red Onion


Dust the shanks with the Medina Spice Mix and place in a cooking vacuum bag. Add a small amount of World Grill Persian Market to coat.
Vacuum on full and steam in a rational oven for 5-6 hours depending on size at 90 °c full steam. Alternatively place in a ham boiler until cooked.
Allow to cool. Remove from the bag and pat dry.
Mix the Chimichurri  Sauce with the chick peas, sultanas, apricots & onion and put in a display tray.
Brush the lamb with World Grill Persian Market and place on top of the sauce.
Cook covered at 160°c  gas Mark 3-4 for 35-45 minutes or until an internal temperature of 72°c.