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Lamb shank tagine recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Lamb shank tagine Recipe. Enjoy quick and easy Middle Eastern food recipes and learn how to make Lamb shank tagine.   

A traditional tagine is not a necessity - a heavy-based, cast-iron casserole dish is perfect for cooking this fragrant North African classic.

To Prep 0:05
To Cook 2:15


1 tablespoon olive oil
2 brown onions, coarsely chopped
2 garlic cloves, crushed
1 tablespoon ground ginger
2 teaspoons ground cumin
2 teaspoons sweet paprika
4 lamb shanks
4 cups (1L) beef stock
400g can chopped tomatoes
1/2 cup (80g) pitted kalamata olives
150g fresh dates
Couscous, to serve
Preserved lemons, to serve


Step 1
Preheat oven to 150°C. Heat the oil in a large flameproof casserole dish over high heat. Add the onion and garlic and cook, stirring, for 5 minutes or until onion is soft. Add the ginger, cumin and paprika and cook for 1 minute or until aromatic. Add the lamb, beef stock and tomatoes and bring to the boil. Remove from heat.

Step 2
Cover and bake for 2 hours or until lamb is very tender and falling off the bone. Add the olives and dates and set aside, covered, for 5 minutes or until heated through.

Step 3
Prepare couscous according to packet instructions. Serve tagine with couscous and preserved lemons (see related recipe), if desired.


Energy 1670kJ   
Fat saturated 5.00g
Fat Total 18.00g   
Carbohydrate sugars 19.00g
Carbohydrate Total 24.00g   
Dietary Fibre 6.00g
Protein 33.00g   
Cholesterol 94.00mg
Sodium 1263.17mg   

All nutrition values are per serve.

Notebook: - June 2008 , Page 28
Recipe by Sarah Hobbs

Photography by Steve Brown 

More from the Lebanese Recipes Kitchen:  

Slow cooked beef tagine recipe 

Authentic Moroccan lamb tagine recipe 
Chicken Tagine With Olives Recipe 
Lamb and quince tagine recipe 
Okra & Chickpea Tagine Recipe 
Cauliflower and potato tagine recipe 

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1 comment:

  1. That looks divine. Reminds me of old home cooked stew. Can't wait to try this out so I can get a taste of it.


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