Serves 6-8
- 2 pounds Grow and Behold Lamb Shanks
- 2 pounds Grow and Behold Lamb Shoulder Chops
- 2 pounds Grow and Behold Beef Marrow Bones
- 7 tablespoons vegetable oil
- 2 1/2 cups dry red wine
- 3 cups Grow and Behold chicken or beef bone broth
- 1-14oz can diced tomatoes, with liquid
- 1 can pitted and peeled apricots, in sauce
- 2 bags chestnuts
- 5 cloves garlic, thinly sliced
- 5 shallots, thinly sliced
- 1 large sweet onion, thinly sliced
- 1/2 teaspoon cayenne pepper
- 2 bay leaves
- Salt
- Pepper
- 1/2 cup slivered almonds, toasted, for serving
- Couscous, spaetzle, rice, gnocchi or noodles for serving
Brown the meat
Generously salt and pepper the meat on all sides. In a large Dutch oven, heat oil until shimmering. Add meat and brown, 1-2 minutes, until all sides are lightly browned. Work in two batches if necessary. Remove the meat and bones and set aside.
Build your flavor
Add the onion and shallots to the pan, and cook, stirring occasionally, until they are almost translucent. Add the garlic and cayenne and stir well for three minutes on medium low heat. Return the meat and bones to the pot, on top of the onions.
Braise gently
Add red wine, stock, tomatoes, apricots and their juice, bay leaves and chestnuts. Cover, and cook on medium low for about 2.5 hours, or a little longer, until the meat is falling off the bone. You want the pot at a gentle simmer — check the heat every so often to make sure it is not boiling too hard, or too little. Every hour or so, remove any excess oil from the top, and stir gently.
To serve:
Ten minutes before serving, toast the slivered almonds and remove the bay leaves. Serve over couscous, garnish with parsley and toasted almonds.
Make ahead
Can be made up to 2 days ahead. Cool tagine, then refrigerate. Skim any fat that rises to the surface once it is cooled. To reheat, transfer to an ovenproof dish with a tight-fitting lid, or seal tightly with foil, and reheat until warmed through, aprox 45 minutes at 275F.
