Possum Tagine

Prep Time 35 mins
Cook Time 6 hrs
Rest Time 10 mins
Total Time 6 hrs 45 mins
Cooking Temp: 150  C
Servings: 4
Ingredients
  • 1/4 cup extra-virgin olive oil
  • 4 meaty shanks
  • Salt and freshly ground pepper
  • 1 large onion, and leek finely chopped
  • 2 carrots, chopped
  • 2 large 2 garlic cloves, 2cm fresh ginger, minced
  • 1 ½ tb sp Moroccan spice
  • 1 cinnamon 1 stick, 6 Pepperberries, 1 star anise
  • ¼ – ½ teaspoon fresh grated nutmeg
  • 2 tablespoons tomato paste + chilli flakes (or Harissa)
  • 1 cup white wine
  • I orange zest & juice
  • 2 cups chicken stock
  • 1 can chopped tomatoes, drained
  • 300 fresh g cherry tomatoes
  • 1 can chick peas
  • 1/2 cup each chopped dates and dried mango (or apricots)
  • Option – chopped green olives
  • 1 cup smoked almonds, chopped
  • 2 tablespoons each finely chopped mint and coriander
  • Moroccan flavoured Couscous follow cooking instructions, but add at end
  • 2 tablespoons Pepper berry butter
  • 2 spring onions, finely chopped
Instructions
  1. 1
    Preheat the oven to 150°. In a large enamelled cast-iron casserole, heat 2 tablespoons of the oil. Season the shanks with salt and pepper. Add them to the casserole, 2 at a time, and cook over moderately high heat until browned all over, about 12 minutes. Transfer to a plate and wipe out the casserole.
  2. 2
    Heat the remaining 2 tablespoons of oil in the casserole. Add the onion, carrots and garlic and ginger cook over moderate heat, stirring, until lightly browned, about 5 minutes. Add the other spices and cook, stirring until lightly toasted, about 1 minute. Add the tomato paste and chilli (harissa) and cook over moderately high heat, stirring, until lightly browned, about 2 minutes. Stir in the wine, orange juice & zest and boil until reduced to half.
  3. 3

    Add the canned tomatoes and chicken stock to the casserole. Season with salt and pepper and bring to a boil. Nestle the shanks in the liquid. Cover tightly and braise in the oven for about 3 hours, basting occasionally, add the chick peas, fresh tomatoes, dates and dried mango for the last 2 hours and cook until the meat is almost falling off the bone. (5-6 hours total cooking time) Add optional chopped green olives at this stage.

  4. 4
    Cook Couscous and let stand for 10 minutes. Fluff with a fork and stir in spring onions and pepper berry butter sprinkle almonds, mint and coriander on top.
  5. 5
    Mound the couscous on a large platter. Arrange the shanks on the couscous and spoon the sauce on top (or serve in 2 separate dishes). Sprinkle with the remaining herb-almond mixture and serve.
Read it online: https://www.lenah.com.au/recipes/possum-tagine