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Sunday Slow Suppers #5: Goat Tagine with Fennel

I am a week behind!

Being out of town three weekends in a row has thrown me off of my Sunday Slow Suppers schedule. But I am catching up this week!

Deborah chose a recipe that was quite interesting for the group. People made all kinds of attempts to find some of the more unusual ingredients (goat shanks, preserved lemons), with all kinds of delicious results. Because I didn't find goat, like many, I used lamb shanks.

You can see the recipe here: Goat Shank Tagine

I made the recipe as written, using lamb, and leaving out the tomato and olives. We had it over creamy polenta. It was an interesting mix of spices, and the cinnamon and fennel had an interesting effect on the lamb. Three hours of slow braising had the meat falling off the bone tender, but what surprised me was that it didn't taste like lamb! It was a fun dish to shop for and make! It certainly got me to try new flavors! Thanks, Deborah!

lam%20shanks.jpg

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