Lamb Shanks Tagine

The slow method of cooking produces a depth of flavour and tenderness.

Lamb Shanks Tagine


  • 4 lamb shanks (1 kg), fat trimmed
  • 1 apple, peeled and diced
  • 1 onion, finely chopped
  • 1 can (400 g) chopped tomatoes
  • 1 carrot, finely diced
  • 1 can (400 g) chickpeas, drained and rinsed
  • 8 kalamata olives
  • 8 pitted prunes
  • 2 tablespoons chopped preserved lemon (available from Middle Eastern and specialty food stores)
  • 1 cinnamon stick
  • 1⁄4 teaspoon ground ginger
  • 1⁄4 teaspoon ground cumin
  • 1⁄4 teaspoon ground turmeric


  1. Preheat the oven to 150°C. Combine all the ingredients in a large casserole dish (or a tagine, available from specialty food stores and some kitchenware suppliers), with a tight-fitting lid, and stir to mix well.
  2. Bake for 4 hours, then serve hot with couscous or brown rice.

Serves: 4
Preparation: 10 minutes
Cooking: 4 hours
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