Tangia

Name: Tangia
Cook time: 205 min
Total time: 205 min
Yield: 4 servings
Cuisine: Moroccan Maghreb
Ingredients: 1.2 kg Beef Shank, Bone-in, cut into large chunks; 1 Preserved Lemon, Peel sliced, pulp finely chopped; 6 cloves of Garlic, Crushed; 2 tsp Ground Cumin; 1/4 tsp Saffron Threads, A generous pinch; 2 tbsp Water, Warm, for soaking saffron; 1 tbsp Smen, Aged butter; 2 tbsp Olive Oil; 1 tsp Salt; 1/2 tsp Pepper (Black); 250ml Water; 1 Moroccan Bread, khobz

Tangia is a soulful Moroccan slow-braised dish where a meaty shank is gently cooked with aromatic spices, preserved lemon and a touch of smen until meltingly tender. The result is deeply savory, fragrant, and perfect for tearing apart with warm bread for a communal, comforting meal.

Tangia is a soulful Moroccan slow-braised dish where a meaty shank is gently cooked with aromatic spices, preserved lemon and a to... Show more

Traditional Moroccan Maghreb Recipe

Health Grade

B+ · Healthy

Rating

4.1

Time

3 hrs

Price

2,31 €

Calories

640 kcal

one pot

high protein

low carb

keto

Method

Prep the aromatics

Set the oven to 150° C and let it heat while you work. Thinly slice the peel of the Preserved Lemon and finely chop the pulp, then crush the Garlic into a paste. Put a generous pinch of Saffron Threads in 2 tbsp of warm water and let it bloom for 5 minutes.

Pack the pot

Arrange the Beef Shank chunks in a deep ovenproof pot with a tight lid, then add the preserved lemon, garlic, Ground Cumin, the saffron water, Smen, Olive Oil, Salt, Black Pepper, and the remaining 250 ml water. Toss everything gently with your hands or a spoon until the meat is evenly coated, then tuck the chunks back into a snug layer.

Bake slowly

Cover the pot tightly and bake for 3 hours at 150° C, until the beef shank is fork-tender and the sauce looks silky and lightly thickened. Keep the lid on as much as possible so the steam stays trapped and softens the meat.