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Ingredients

• 1 teaspoon cumin seeds, toasted (5 ml)
• 1 1/2 teaspoons coriander seeds, toasted (7 ml)
• 4 allspice berries, toasted
• 1/4 teaspoon ajowan, toasted, optional only (1 ml)
• 2 cardamom pods, toasted
• 2 tablespoons olive oil (30 ml)
• 4 lamb shanks, left whole (each shank about 1 pound/454grams)
• Coarse salt and freshly cracked black pepper, to taste
• 1 cinnamon stick
• 1 fresh chile, chopped or red chile flakes, to taste
• 1 bay leaf
• 2 cloves garlic, chopped
• 1 tablespoon chopped ginger (15 ml)
• Zest of 1 lemon
• 2 Bosc pears, cut in quarters, peeled and cored
• handful large green olives, Spanish olives or Moroccan olives
• 1 large onion, sliced or diced
• 1 1/2 tablespoons tomato paste (22 ml)
• 1/3 cup golden raisins (75 ml)
• 1 cup red wine (250 ml)
• 2 1/2 cups chicken stock (625 ml)
• 1/2 cup of pear juice (125 ml)
• 2 tablespoons chopped flat leaf parsley (30 ml)
• 1 bunch baby carrots, peeled with about 1-iinch of the tops left on

Description

Lamb And Pear Tagine - A Recipe From Food Network Canada. To Add To The Moroccan Feel, Serve This Tagine With Couscous And Preserved Lemons.

Food Network Canada