Moroccan Lamb Shank Tagine
User Reviews
5
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Prep Time
15 mins
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Cook Time
2 hrs
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Total Time
2 hrs 15 mins
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Servings
4 people
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Calories
555 kcal
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Course
Main Course
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Cuisine
Middle Eastern, Moroccan, North African
Moroccan Lamb Shank Tagine
Description
This Moroccan Lamb Shank Tagine begins by browning seasoned lamb shanks in oil before cooking onions gently with garlic, ginger, chili flakes, and a complex spice blend of cumin, smoked paprika, turmeric, and cinnamon. Chopped tomatoes and honey create a savory-sweet sauce, complemented by pieces of dates and cooked chickpeas, enhancing texture and flavor complexity. The lamb simmers slowly in the oven at low heat for about 1.5 hours, turning midway to ensure even cooking and tender results.
The cooking process produces very tender meat that nearly falls off the bone, infused with the fragrant spices and subtle sweetness of honey and dried fruit. The sauce thickens and deepens in flavor during braising, enriching the palate with its warming, slightly spicy, and sweet notes.
Traditionally served over bulgur wheat or couscous to soak up the sauce, or accompanied by flatbread for dipping, this tagine makes a hearty and flavorful main course that highlights Middle Eastern spice combinations and slow-cooked lamb's richness.
The recipe advises approximate nutrition details and emphasizes careful timing and turning of the shanks to maximize tenderness and flavor absorption.
Ingredients
- 4 tablespoons olive oil or rapeseed oil
- 4 lamb shank roughly 300g / 10oz each, small
- salt to taste
- black pepper to taste
- 2 red onions diced
- 4 cloves garlic crushed or grated
- 3 cm ginger grated, piece
- 1 teaspoon chili flakes
- 2 teaspoons cumin ground
- 2 teaspoons smoked paprika
- 2 teaspoons Turmeric
- 1 cinnamon stick
- 2 x 400g canned chopped tomatoes
- 2 tablespoons honey
- 12 date chopped into small pieces, or apricot
- 400 g chickpeas drained, canned
- 2 tablespoons Coriander aka cilantro
- bulgur wheat to serve
- couscous
- flatbread
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 intended as a guideline.
- Turning lamb shanks halfway through cooking helps even cooking and flavor distribution.
- Serve with bulgur wheat, couscous, or flatbread to complement the rich sauce.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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