Lamb and Potato Tagine with Spiced Onions and Garlic

1.Pat the lamb shanks dry with paper towels and season generously with salt and pepper.

2.Heat 2 tablespoons of olive oil in a large heavy-bottomed pot or tagine over medium-high heat.

3.Add the lamb shanks and brown on all sides, about 4-5 minutes per side. Remove and set aside.

4.In the same pot, reduce heat to medium and add the remaining 1 tablespoon olive oil.

5.Add the sliced onions and cook, stirring occasionally, until soft and caramelized, about 15 minutes.

6.Add the minced garlic, cumin, coriander, cinnamon, turmeric, smoked paprika, and cayenne pepper (if using). Stir well and cook for 1-2 minutes until fragrant.

7.Return the browned lamb shanks to the pot and stir to coat with the spiced onion mixture.

8.Add the diced tomatoes with their juice, tomato paste, and honey. Stir to combine.

9.Pour in the broth, ensuring the lamb shanks are partially submerged. Bring to a gentle simmer.

10.Cover the pot with a lid and cook on low heat for 1 hour 30 minutes, or until the lamb is tender and nearly falling off the bone.

11.After 1 hour 15 minutes of cooking, add the potato chunks around the lamb shanks, cover, and continue to simmer until potatoes are tender, about 15 minutes.

12.Adjust seasoning with salt and pepper to taste.

13.To serve, spoon the lamb, potatoes, and sauce onto warm plates or a serving dish.

14.Garnish generously with chopped fresh cilantro and serve with lemon wedges on the side for squeezing over the dish.