Transport your taste buds to the bustling streets of Marrakech with this hearty and aromatic Lamb Shank Tagine. Bursting with the rich flavors of warming spices, dried fruits, and tender lamb, this dish captures the essence of Moroccan cuisine. Not only is it a celebration of bold ingredients like saffron, cinnamon, and preserved lemons, but it’s also a testament to the magic of slow cooking—transforming humble components into an unforgettable feast. Whether it’s a cozy family dinner or a special occasion, this recipe is guaranteed to impress.
Ingredients
| Ingredient | Imperial Measurement | Metric Measurement |
|---|---|---|
| Lamb shanks | 4 large (about 3 lbs) | 1.4 kg |
| Olive oil | 3 tbsp | 45 mL |
| Onion, finely chopped | 2 medium | 2 medium (200 g) |
| Garlic cloves, minced | 4 | 4 |
| Ground cinnamon | 1 tsp | 2 g |
| Ground ginger | 1 tsp | 2 g |
| Saffron threads | Large pinch | Large pinch |
| Turmeric | 1 tsp | 2 g |
| Chicken or lamb stock | 2 cups | 480 mL |
| Canned tomatoes | 1 cup | 240 mL |
| Honey | 2 tbsp | 30 mL |
| Preserved lemons, quartered | 2 | 2 |
| Dried apricots, halved | 1 cup | 150 g |
| Almonds, toasted | 1/3 cup | 50 g |
| Fresh cilantro, chopped | 1/4 cup | 15 g |
| Salt and pepper | To taste | To taste |
Recipe Instructions
Prep the Lamb: Pat the lamb shanks dry and season with salt and pepper.
Sear the Shanks: Heat olive oil in a large tagine or heavy-bottomed pot over medium heat. Sear the lamb shanks until golden brown on all sides. Remove and set aside.
Cook the Base: In the same pot, add the onions and garlic, sautéing until softened. Stir in the cinnamon, ginger, turmeric, and saffron, cooking for 1 minute to release the aromas.
Build the Sauce: Add the stock, tomatoes, and honey to the pot, scraping up any browned bits. Stir well and bring to a gentle simmer.
Add the Lamb: Return the lamb shanks to the pot, ensuring they are partially submerged in the sauce.
Slow Cook: Cover the tagine or pot and cook over low heat for 2.5 to 3 hours, turning the shanks occasionally. The meat should be tender and falling off the bone.
Finish with Fruits and Nuts: During the last 30 minutes of cooking, add the apricots and preserved lemons. Garnish with toasted almonds and fresh cilantro before serving. Pair with fluffy couscous or warm flatbread for a complete meal.
Kitchen Accessories Optional/Needed
- Serving platter
- Tagine or heavy-bottomed Dutch oven
- Sharp chef’s knife
- Wooden spoon
- Measuring spoons and cups
- Ladle
Nutritional Information & Servings
Servings: 4
| Nutrient | Amount per Serving |
| Calories | 520 |
| Protein | 40 g |
| Fat | 22 g |
| Carbohydrates | 42 g |
| Fiber | 6 g |
| Sugar | 24 g |
| Sodium | 480 mg |
Origin of the Dish
The Lamb Shank Tagine hails from Morocco, a country known for its rich culinary traditions. Tagine cooking combines slow simmering and aromatic spices, creating dishes that are as flavorful as they are fragrant. The preserved lemons and dried fruits are hallmark ingredients, adding depth and a touch of sweetness to balance the savory elements.
Frequently Asked Questions
- Can I use another cut of lamb? Yes, you can substitute lamb shanks with lamb shoulder or stew meat, though the cooking time may vary.
- What if I don’t have a tagine? A heavy-bottomed Dutch oven or a slow cooker works just as well.
- Can I make this recipe ahead of time? Absolutely! The flavors deepen overnight, making it even better the next day.
- What can I use instead of preserved lemons? Substitute with fresh lemon slices and a pinch of salt.
- How should I store leftovers? Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- Can I add vegetables? Yes, root vegetables like carrots or sweet potatoes make a great addition.
Warm, rich, and deeply satisfying, Lamb Shank Tagine is a dish that brings people together. Perfect for entertaining or simply treating yourself, it’s a surefire way to impress. Don’t forget to grab a sturdy tagine or Dutch oven to make your cooking experience seamless! Shop here for the perfect tagine.
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