A Braisin’ Approach

Stafford’s Lamb Tagine – Photo by James Stefiuk

For many, lamb is as synonymous with Easter as chocolate bunnies or colored eggs. After all, lamb, for many, symbolizes the body of Christ.

But eating the tastiest of traditions can become tiresome. That’s why many people deep fry or smoke turkeys on Thanksgiving instead of roasting them.

If you are seeking something different this Easter, there are several ways to refresh your relationship with lamb.

Skylar Stafford, the chef at The Huntsman, recommends making a lamb tagine. Not only is this braised dish simpler to prepare than a traditional lamb roast, it’s also healthier, more flavorful and fun. Plus, you can use shanks, necks or shoulders, which are cheaper than a traditional rack of lamb.

“I like to serve it with couscous, grilled vegetables and a little herb yogurt sauce,” Stafford said. “It’s a different take on something everybody’s used to having for Easter, and braising takes a lot of the guesswork out.”

Stafford favors braising over roasting for several reasons. You don’t have to babysit the meat, he said, which “alleviates anxiety.”

“The key is low and slow when you braise,” he said. “It’s going to be fine — you don’t need to check and peek every few minutes. If you’re lookin’, you’re not cookin’.”

Braising also allows you to use off-cuts, which are cheaper and tend to take on more flavor than a rack of lamb. That said, off-cuts aren’t readily available everywhere, so visit your local butcher a few weeks early to ensure you can get what you need.

If you want to try the tagine, but the thought of making something new on Easter intimidates you, Stafford says you have a couple of options: Cook the lamb in a crockpot, and make the sauce separately or braise everything the day before. The lamb, Stafford said, “sits very well” in the refrigerator.

“Don’t be afraid to cook lamb,” he added. “Everybody should try and experience new things and push themselves.”

Stafford’s Lamb Tagine

Recipe provided by The Huntsman

Ingredients

» 2 quality lamb shanks

» 2 tablespoons olive oil

» Salt and black pepper to taste

» 1 teaspoon ground cumin

» 1 teaspoon ground coriander

» 1 teaspoon smoked paprika

» 4 cloves garlic, minced

» Fresh rosemary and thyme sprigs

Chickpea Tagine

» 2 cups dried chickpeas, soaked overnight

» 1 large onion, finely chopped

» 2 carrots, diced

» 2 celery stalks, chopped

» 3 cloves garlic, minced

» 1 can (400 grams) crushed tomatoes

» 1 teaspoon ground cumin

» 1 teaspoon ground cinnamon

» 1 teaspoon ground coriander

» 1 teaspoon sweet paprika

» 1 teaspoon turmeric

» Salt and black pepper to taste

» 1 cup chicken or vegetable broth

» Fresh cilantro for garnish

Preparing the Lamb Shank

Preheat the oven to 325°F (160°C). Rub the lamb shanks with olive oil, salt, black pepper, cumin, coriander, smoked paprika and minced garlic. Sear the lamb shanks in a hot oven-safe pan until browned on all sides. Add rosemary and thyme sprigs to the pan for aromatics. Transfer the pan to the preheated oven and roast for 2½ to 3 hours or until the lamb is tender and easily pulls away from the bone.

Making the Chickpea Tagine

In a large pot, sauté onions, carrots and celery until softened. Add minced garlic and cook for an additional minute. Stir in crushed tomatoes, cumin, cinnamon, coriander, sweet paprika, turmeric, salt and black pepper. Drain and rinse the soaked chickpeas, then add them to the pot. Pour in the chicken or vegetable broth and bring to a simmer. Cover and let it simmer for about 1½ to 2 hours or until chickpeas are tender. Adjust the seasoning to taste.

Plating

Place a generous spoonful of chickpea tagine on the plate. Carefully position the roasted lamb shank on top. Garnish with fresh cilantro for a burst of freshness.

Presentation

Position the lamb shank attractively, showcasing its succulent meat. Drizzle a bit of the cooking juices over the lamb for added richness. Serve with couscous or quinoa for a complete and balanced meal.