Lamb Shank Tagine
Tender lamb shanks slow-cooked in a tagine with aromatic spices, tomatoes, and potatoes, served with fluffy couscous.
2h 50m4Servings
Nutrition
490kcal
21gProtein
76gCarbs
15gFat
Ingredients
LAMB
Lamb Shank
4 pieces
Sea Salt
to taste
Black Pepper
to taste
Ras el Hanout
1 tsp
Coriander Seeds
½ tsp
Cumin Seeds
¼ tsp
Olive Oil
2 tbsp
BASE
Mixed Tomatoes
1 kg
Baby Potatoes
1 kg
Dried Apricots
8 pieces
Garlic Cloves
4 cloves
Fresh Parsley
0.25 bunch
Fresh Cilantro
0.25 bunch
YOGURT TOPPING
Plain Yogurt
1 cup
Lemon Juice
1 tbsp
Chopped Mint
2 tbsp
FOR SERVING
Couscous
1½ cups
Flatbread
4 pieces
Pomegranate Seeds
¼ cup
Equipment
Tagine
Instructions
1Prepare the Lamb
5m
5mSeason Lamb Shanks
Pat the lamb shanks dry with paper towels. Season generously all over with sea salt and freshly ground black pepper.
Add Spices
Sprinkle the ras el hanout over the lamb shanks. Grind coriander and cumin seeds in a mortar and pestle and sprinkle over the lamb.
Sear Lamb
Heat the olive oil in the base of the tagine over medium-high heat. Sear the lamb shanks on all sides until nicely browned.
2Build the Tagine Base
10m
10mPrepare Vegetables
Roughly chop the mixed tomatoes. Halve or quarter the baby potatoes depending on size. Finely chop the parsley and cilantro, reserving some for garnish.
Layer Ingredients
Add the chopped tomatoes, potatoes, dried apricots, and minced garlic to the tagine base around the lamb shanks. Scatter most of the chopped parsley and cilantro over the vegetables.
3Cook the Tagine
2h 30m
2h 30mSimmer
Place the lid on the tagine. Bring to a boil on the stovetop, then reduce heat to low and simmer for 2 to 2.5 hours, or until the lamb is fall-off-the-bone tender.
4Prepare the Yogurt Topping
3m
3mCombine Topping Ingredients
In a small bowl, combine the plain yogurt, lemon juice, and chopped mint. Stir well.
5Prepare Couscous
5m
5mCook Couscous
Prepare the couscous according to package directions. Fluff with a fork.
6Serve
5m
5mAssemble the Dish
Spoon a bed of couscous onto each plate. Place a lamb shank on top of the couscous. Add some of the cooked vegetables and potatoes from the tagine.
Garnish
Drizzle with the yogurt topping. Sprinkle with fresh pomegranate seeds and the reserved chopped cilantro and parsley. Drizzle with a little olive oil.
Tips
Ensure the tagine lid fits snugly to trap steam and moisture for tender lamb.
Check the liquid level during cooking; add a splash of water or broth if it looks dry.
The lamb is ready when it easily pulls away from the bone with a fork.
The yogurt topping provides a cooling contrast to the rich, spiced lamb.