Moroccan Lamb Shank Tagine
User Reviews
5.0
18 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
2 hrs
-
Total Time
2 hrs 15 mins
-
Servings
4 people
-
Calories
555 kcal
-
Course
Main Course
-
Cuisine
Middle Eastern, Moroccan, North African
Moroccan Lamb Shank Tagine
Report
Full of warming spices, this impressive looking Moroccan Lamb Shank Tagine is actually ridiculously easy to make and only takes 15 minutes of hands on time. The result is melt in the mouth lamb that just falls off the bone, with a rich, spicy sauce and just a touch of sweetness from the dried fruit and honey.
Share:
Ingredients
- 4 tablespoons olive or rapeseed oil
- 4 small lamb shanks roughly 300g / 10oz each
- salt and pepper to taste
- 2 Red Onions diced
- 4 cloves garlic crushed or grated
- 3 cm piece of ginger grated
- 1 teaspoon chilli flakes
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 2 teaspoons Turmeric
- 1 cinnamon stick
- 2 x 400g tin chopped tomatoes
- 2 tablespoons honey
- 12 dates or apricots chopped into small pieces
- 400 g tin chickpeas drained
- 2 tablespoons Coriander (cilantro)
- Bulgur wheat, couscous or flatbreads to serve
Add to Shopping List
Instructions
- Preheat your oven to 160C/ 140C fan / gas mark 3 / 325F.
- Heat the oil in a large hob proof casserole dish. Season the lamb with salt and pepper, then brown the lamb on all sides in the hot pan.
- Remove the lamb from the casserole dish and turn down the heat. Add the onion and cook over a gentle heat with the lid on for 5 minutes, stirring occasionally.
- Add the garlic, ginger, chilli and spices and cook for a further 3 minutes. Add a splash of water if it starts to get too dry.
- Add the chopped tomatoes, honey and the lamb shanks, lying the lamb shanks down on one side so they are half submerged in the sauce, and bring back to the boil. Cover and place in the preheated oven for 45minutes.
- After 45 minutes, remove the casserole from the oven and carefully turn the lamb so it is lying on the other side, cover and put back in the oven for another 45 minutes.
- After this further 45 minutes, remove the casserole from the oven, turn the lamb so it is now sitting with the bone sticking upwards, add the dates and drained chickpeas, leave uncovered this time, and return the lamb to the oven for a final 30 minutes (a total of 2 hours in the oven).
- During this final 30 minutes you can prepare the accompaniments - I like to serve this with bulgur wheat, but it would also go well with couscous or flatbreads.
- When the lamb has finished cooking, remove from the oven, scatter with coriander and serve with the accompaniments.
Notes
- Nutrition information is approximate and meant as a guideline only.
Nutrition Information
Show Details
Calories
555kcal
(28%)
Carbohydrates
61g
(20%)
Protein
35g
(70%)
Fat
21g
(32%)
Saturated Fat
3g
(15%)
Cholesterol
84mg
(28%)
Sodium
654mg
(27%)
Potassium
1327mg
(38%)
Fiber
12g
(48%)
Sugar
33g
(66%)
Vitamin A
1110IU
(22%)
Vitamin C
23.7mg
(26%)
Calcium
158mg
(16%)
Iron
7.9mg
(44%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 555 kcal
% Daily Value*
| Calories | 555kcal | 28% |
| Carbohydrates | 61g | 20% |
| Protein | 35g | 70% |
| Fat | 21g | 32% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 84mg | 28% |
| Sodium | 654mg | 27% |
| Potassium | 1327mg | 28% |
| Fiber | 12g | 48% |
| Sugar | 33g | 66% |
| Vitamin A | 1110IU | 22% |
| Vitamin C | 23.7mg | 26% |
| Calcium | 158mg | 16% |
| Iron | 7.9mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
Other Recipes
You'll Also Love
