Elk shank tagine

Ingredients

BERBERE SPICE

• 2 tablespoons (30 ml) cumin seed
• 2 tablespoon (30 ml) coriander seed
• 1 tablespoon (15 ml) fenugreek seed
• 1 tablespoon (15 ml) black peppercorns
• 1 teaspoon (5 ml) cardamom pods
• 1 tablespoon (15 ml) dried red finger chilies
• 6 whole cloves
• 1 cinnamon stick

TAGINE

• 4 12-ounce (340 g) elk shank pieces
• 7 1/2 tablespoons (110 ml) berbere spice, divided
• Salt, to season
• 1 large cinnamon stick, broken in half
• 1 large onion, diced
• 5 garlic cloves, roughly chopped
• 1 tablespoon minced ginger
• 1½ cups (360 ml) peeled and diced tomatoes
• 1 cup (240 ml) dried apricots halved
• 2 tablespoons (30 ml) olive oil
• 6 cups (1.4 L) beef stock

EQUIPMENT

• Clay pot with lid, such as a Moroccan tagine