Beef Shank Tagine with Artichokes, Peas, and Fava Beans

Ingredients

• beef shanks (Brown on both sides)
• onions (Used for deglazing)
• garlic
• saffron
• ginger
• turmeric (OCR reads “curcuma”)
• coriander
• salt (Amount not shown)
• black pepper (Amount not shown)
• olive oil (Called “magic oil” in the video text)
• resting juices (Used for deglazing; source explicitly says not wine)
• smen (Moroccan preserved butter)
• parsley
• preserved lemon
• hot bone broth (Add hot)
• artichoke hearts (Cook for 20 minutes according to the video text)
• green peas (Added after removing the artichokes)
• fava beans (Added with the green peas)

Steps

1. 1

   Brown the beef shanks on both sides.

2. 2

   Deglaze with the onions and the seasoned olive-oil mixture referred to in the video text as “magic oil.”

3. 3

   Prepare or add the aromatic mixture containing garlic, saffron, ginger, turmeric, coriander, salt, pepper, and olive oil.

4. 4

   Add the resting juices to the dish; the source specifically indicates that these are not wine.

5. 5

   Add smen, parsley, coriander, and preserved lemon.

6. 6

   Add hot bone broth.

7. 7

   Add the artichoke hearts and cook for 20 minutes.

8. 8

   Remove the artichoke hearts, then add the green peas and fava beans.

9. 9

   Assemble the dish in a tagine and reduce the cooking liquid.

Notes

The available source is incomplete: it does not show ingredient quantities, the exact amount of broth or cooking fat, the initial cooking temperature, the total braising time, or clear instructions for when the beef is fully tender. The 20-minute duration applies only to the artichoke stage shown in the video text.

Nutrition per serving

• main
• Moroccan-inspired
• tagine
• beef
• braised
• savory
• artichokes
• legumes