Lamb shank, black garlic and tomato tagine from Persiana: Recipes from the Middle East & Beyond (page 88) by Sabrina Ghayour

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Notes about this recipe

  • catmummery on February 03, 2025

    absolutely delicious. lamb falling apart, rich unctuous gravy, love the black garlic and balsamic vinegar combination. Yum.

  • Jojobuch on January 23, 2016

    Added only half the black garlic as it's a little pricey but this is an amazing recipe. Simple preparation (as long as you have some time) but complex flavours. I skimmed off a significant amount of fat at the two hour mark and while I was worried it wouldn't thicken in the final hour, it came out as advertised in the pictures.

  • Foodycat on January 16, 2015

    Very nice. I cooked it in the oven instead of on the stove top, so only stirred less frequently. I also added a chopped aubergine when I added the black garlic, and kept cooking it with the lid on. The sauce was beautifully fragrant and thick and the lamb was meltingly tender.

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