Rashel Bar & Restaurant’s Tajine of Lamb Shank with Prunes and Almonds: A Moroccan Culinary Journey in Tel Aviv

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Rashel Bar & Restaurant is a haven in the heart of Tel Aviv’s vibrant Florentin neighborhood, a place where the scents of North African cuisine transport you to a world of comfort and nostalgia. For Algerian, Tunisian, and Moroccan expats seeking a taste of home, Rashel’s restaurant is a cultural oasis that weaves together the threads of their homeland’s rich culinary heritage.

History and Origins

The history of Moroccan cuisine is a tapestry woven from the diverse influences of Berber, Arab, Andalusian, and Jewish cultures. The traditional earthenware tajine pot, with its slow-cooking magic, has been the centerpiece of Moroccan cooking for centuries. At Rashel Bar & Restaurant, this ancient tradition comes alive in their signature Tajine of Lamb Shank with Prunes and Almonds.

Ingredients (serves 4)

• 1 kg bone-in lamb shank
• 500 g prunes
• 300 g almonds, blanched and peeled
• 2 large onions, finely chopped
• 6 cloves garlic, minced
• 1 large ginger root, grated
• 4 tbsp olive oil
• 2 tbsp ras el hanout
• 2 tsp ground cinnamon
• 1 tsp ground coriander
• ½ tsp saffron threads, crushed
• Salt and black pepper to taste
• 500 ml chicken stock
• 100 g honey
• 2 tbsp rose water

Step-by-Step Instructions

Prep time: 30 minutes | Cook time: 2 hours 30 minutes | Difficulty: Medium

1. Sear the lamb shanks: heat olive oil in a large, heavy pot over high heat. Season the lamb with salt and pepper, then sear on all sides until well browned, about 8 minutes total.
2. Build the marinade: in a separate bowl, whisk together ras el hanout, cinnamon, coriander, ginger, garlic, honey, and rose water. Pour this fragrant mixture over the seared lamb shanks, ensuring they are fully coated.
3. Marinate and slow-cook: cover the pot and refrigerate for at least 3 hours or overnight. When ready to cook, remove from the fridge and preheat oven to 150°C (300°F). Transfer the pot to the oven and bake until the lamb is tender, about 2 hours.
4. Add prunes and almonds: after 2 hours of cooking, remove the pot from the oven. Add the prunes and almonds, then return to the oven for a further 30 minutes until the prunes are tender and the sauce has thickened slightly.

Tips for Success

The key to Rashel’s Tajine of Lamb Shank with Prunes and Almonds is patience. Allow the lamb to marinate for at least 3 hours, or better yet, overnight in the refrigerator. The slow cooking process ensures that the lamb becomes meltingly tender and infused with the complex flavors of the Moroccan spices.

Regional Variations

While this recipe is rooted in traditional Moroccan cuisine, regional variations abound. In Tunisia, lamb shanks are often cooked with olives and capers for a tangy twist. Algerian cooks might substitute merguez sausages for the lamb, while adding chickpeas for heartiness.

Serving and Presentation

Serve this succulent tajine in the earthenware pot it was cooked in, surrounded by aromatic Moroccan couscous and a side of fresh, fluffy flatbread. A dollop of yoghurt or creamy harissa adds a touch of coolness to counterbalance the rich flavors.

Conclusion

Rashel Bar & Restaurant’s Tajine of Lamb Shank with Prunes and Almonds is more than just a meal – it’s a journey through the vibrant streets of Marrakech, the spice markets of Fez, and the bustling souks of Casablanca. With every bite, you can almost hear the call to prayer echoing from the minarets, taste the warmth of Moroccan hospitality, and feel the rhythm of its soulful music. Experience this culinary journey for yourself at Rashel Bar & Restaurant – where tradition meets innovation, and flavors know no borders.