in Africa, Morocco

Moroccan beef shank slices

updated

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Ingredients for 3 servings:

  • 700 g beef leg slice(s)
  • 200 ml beef jus
  • 1 ½ tsp African spice mix (Zaatar)
  • 2 m.-sized onion(s)
  • 1 m.-large eggplant(s)
  • 1 tsp sesame seeds
  • 6 dates
  • 1 tbsp sesame oil, roasted
  • 3 cm ginger
  • 1 lemon(s), organic

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 20 minutes

Cut the onions and eggplant into bite-sized pieces. Halve the dates. Cut the ginger into fine sticks. Finely grate half of the lemon zest. Preheat the oven to 200°C (top/bottom heat). Place the meat in a tagine. Mix the vegetables with the ginger, lemon zest, beef jus, and za’atar, and pour over the meat. Cook uncovered for 20 minutes. Then cover and cook for another 90 minutes. Finally, add the halved dates, sesame seeds, and sesame oil. Mix everything together. Tip: This dish is easy to prepare. It tastes better reheated.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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