Lamb Shank Tagine
Indulge in the rich and aromatic flavors of Lamb Shank Tagine, a traditional North African stew that brings together tender, slow-cooked lamb shanks and a medley of warm spices like cinnamon, cumin, and turmeric. Simmered to perfection with nourishing chickpeas, sweet dried apricots, and vibrant carrots, this tagine boasts a harmonious balance of savory and subtle sweetness courtesy of honey and tomatoes. Finished with fresh cilantro and served over a bed of fluffy couscous or alongside crusty bread, this dish is both comforting and elegant—perfect for a cozy family dinner or an impressive dinner party centerpiece. With its layered spices and melt-in-your-mouth lamb, this one-pot wonder is a feast for all your senses.
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Recipe Information
Ingredients
- 4 pieces lamb shanks
- 3 tablespoons olive oil
- 2 large onion
- 4 pieces garlic cloves
- 2 tablespoons fresh ginger
- 1 teaspoon ground cinnamon
- 1.5 teaspoons ground cumin
- 1.5 teaspoons ground coriander
- 1 teaspoon paprika
- 0.5 teaspoon turmeric powder
- 400 grams canned diced tomatoes
- 500 milliliters chicken or beef stock
- 2 tablespoons honey
- 3 medium carrots
- 100 grams dried apricots
- 400 grams chickpeas (cooked or canned, drained)
- 3 tablespoons fresh cilantro
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat 2 tablespoons of olive oil in a large heavy-bottomed pot or tagine over medium-high heat.
Season the lamb shanks with salt and pepper, then sear them in the pot for 3-4 minutes on each side until browned. Remove and set aside.
Lower the heat to medium and add 1 tablespoon of olive oil. Stir in the chopped onions and cook for 5-7 minutes until softened.
Add the minced garlic and grated fresh ginger to the pot, cooking for another 1-2 minutes until fragrant.
Stir in the ground cinnamon, cumin, coriander, paprika, and turmeric powder, toasting the spices for 30 seconds.
Pour in the diced tomatoes and chicken or beef stock, and stir to combine.
Return the lamb shanks to the pot, ensuring they are mostly submerged in the liquid. Bring the mixture to a simmer, then cover with a lid and lower the heat to maintain a gentle simmer.
Cook the lamb shanks for 90 minutes, turning them occasionally to ensure even cooking.
Add the honey, sliced carrots, dried apricots, and chickpeas to the pot. Stir gently, cover, and continue to cook for another 45-60 minutes until the lamb is tender and the sauce has thickened.
Adjust seasoning with additional salt and pepper if needed.
Garnish with freshly chopped cilantro before serving. Serve hot with couscous, rice, or crusty bread.
Nutrition Facts
Calories |
929 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.2 g | 62% | |
| Saturated Fat | 15.3 g | 77% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 1348 mg | 59% | |
| Total Carbohydrate | 72.3 g | 26% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 36.5 g | ||
| Protein | 50.4 g | 101% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 191 mg | 15% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1560 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
