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Lamb shank tagine
Lamb shank tagine
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Prep Time:
200 minutes
Cook Time:
180 minutes
Total Time:
380 minutes
Spicy slow-cooked lamb shanks tagine, ideal for weekend gatherings.
Ingredients:
  • 4 lamb shanks, French trimmed
  • 36.40 gm olive oil
  • 1 onion, thinly sliced
  • 1 red capsicum, deseeded, thinly sliced
  • 1 cinnamon stick
  • 2 tomatoes, coarsely chopped
  • 1 zucchini, coarsely chopped
  • 57.20 gm honey
  • 100g pitted prunes
  • 500ml (2 cups) chicken style liquid stock
  • Cooked couscous, to serve
  • Fresh coriander, to serve
  • 1 red onion, peeled, quartered
  • 1/4 bunch fresh coriander, including roots and stalks, washed
  • 1/4 bunch fresh continental parsley, including stalks
  • 2cm-piece ginger, peeled, roughly chopped
  • 4 garlic cloves, peeled
  • 1/2 preserved lemon, pulp and pith removed, rind finely chopped
  • 40.00 ml harissa
  • 10.00 gm ground cumin
  • 10.00 gm paprika
  • 10.00 ml ground coriander
  • 1.20 gm salt
  • Small pinch saffron
  • 110ml olive oil
Instructions:
  • Prepare the chermoula by roughly chopping the ingredients and adding them to a food processor or upright blender. Blend until a well-combined rough paste forms.
  • 1. Marinate the lamb in a large glass or ceramic dish by pouring half of the marinade over it, ensuring it is evenly coated. Cover the dish and refrigerate for at least 3 hours or overnight. Reserve the remaining marinade. 2. Preheat the oven to 160C/140C fan forced.
  • In a tagine or ovenproof pan, heat oil over medium-high heat. Remove excess marinade from lamb. Cook lamb in 2 batches, turning, for 4-5 minutes until golden brown. Transfer to a plate.
  • Lower the heat to medium. Combine onion, capsicum, and cinnamon in the pan and cook, stirring occasionally, for 10-12 minutes until they are soft. Pour in the reserved marinade and cook for an extra 2-3 minutes until fragrant.
  • Add back the shanks along with any juices to the pan. Mix in the tomato and zucchini, then season with salt. Stir in the honey and prunes. Pour in the stock and bring to a boil.
  • Cover the tagine with baking paper and a lid. Bake in the oven for 2 hours and 30 minutes until the lamb is fork-tender. Serve with couscous and fresh coriander.

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