Braised Lamb Shank Tagine



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.