Lamb Shank Tagine

This Lamb Shank Tagine is a slow-cooked Moroccan dish featuring tender lamb shanks braised in a rich, spiced sauce with dried fruits and aromatic herbs. The slow simmering process infuses the meat with deep flavors, making it a perfect dish for special occasions or cozy family dinners.

Why Everyone Loves Lamb Shank Tagine

The combination of fall-off-the-bone lamb, warm spices, and a slightly sweet, savory sauce makes this dish irresistible. It’s a comforting and flavorful meal that pairs beautifully with couscous or warm flatbread. For more hearty meal ideas, check out Quick & Easy Recipes for Every Home Cook.

Ingredients

For the Tagine:

• 2 lamb shanks
• 2 tbsp olive oil
• 1 onion, finely chopped
• 4 garlic cloves, minced
• 1-inch piece of ginger, grated
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• ½ tsp ground cinnamon
• ½ tsp ground turmeric
• ½ tsp black pepper
• ½ tsp salt
• 1 can (15 oz) diced tomatoes
• 1 ½ cups beef or lamb broth
• ½ cup dried apricots, chopped
• ½ cup raisins
• 2 tbsp honey
• 1 tbsp lemon juice
• ½ cup chickpeas, drained and rinsed
• 2 tbsp chopped fresh cilantro or parsley for garnish

Instructions

Step 1: Sear the Lamb

1. Heat olive oil in a large tagine or Dutch oven over medium-high heat.
2. Sear the lamb shanks on all sides until golden brown, about 5 minutes per side. Remove and set aside.

Step 2: Build the Base

1. In the same pot, sauté the onion until soft. Add garlic and ginger, cooking for another minute.
2. Stir in cumin, coriander, paprika, cinnamon, turmeric, salt, and black pepper. Cook for 1 minute until fragrant.

Step 3: Simmer the Tagine

1. Return the lamb shanks to the pot and add diced tomatoes, broth, apricots, raisins, honey, and lemon juice.
2. Bring to a simmer, cover, and cook on low heat for 2–3 hours, or until the lamb is tender and falling off the bone.

Step 4: Final Touches

1. Stir in chickpeas and let simmer for another 10 minutes.
2. Garnish with fresh cilantro or parsley before serving.

How to Serve Lamb Shank Tagine

• Serve over fluffy couscous or basmati rice.
• Pair with warm flatbread to soak up the rich sauce.
• Garnish with toasted almonds or pomegranate seeds for extra flavor.

How to Store Lamb Shank Tagine

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freeze for up to 3 months in a sealed container. Thaw overnight in the fridge before reheating.
• Reheat on the stovetop over low heat, adding a splash of broth if needed.

Tips to Make the Best Lamb Shank Tagine

• Sear the lamb shanks well to develop deep flavor.
• Cook low and slow for the most tender meat.
• Adjust sweetness by adding more or fewer dried fruits.

Variations of Lamb Shank Tagine

• Spicy Tagine: Add ½ tsp cayenne pepper or harissa paste for heat.
• Vegetable Tagine: Include carrots, zucchini, or eggplant for a heartier dish.
• Nutty Tagine: Stir in slivered almonds or pine nuts before serving.

FAQs About Lamb Shank Tagine

Can I make this in a slow cooker?
Yes! Sear the lamb first, then cook on low for 6–8 hours.

What can I use instead of lamb shanks?
Lamb shoulder or beef short ribs are great substitutes.

Can I make this ahead of time?
Absolutely. The flavors deepen overnight, making it even better the next day.

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