Lamb Shank Tagine

Lamb shank tagine

  • serves 4
  • Easy

This slow-cooked lamb tagine is the perfect freeze-ahead main: make double, put half in the freezer and you'll always have something good to eat during the holidays.


Try this lamb shank tagine, then check out our classic lamb tagine and vegetarian tagine.



  • lamb shanks 4
  • onions 2, halved and sliced
  • garlic 2 cloves, crushed
  • saffron a pinch
  • ground ginger  ½ tsp
  • cumin 1 tsp
  • cinnamon stick 1
  • dates 10, halved
  • tinned cherry tomatoes 400g
  • chicken stock
  • couscous to serve
  • almonds to serve, toasted and chopped
  • pistachios to serve
  • parsley to serve


  • Step 1

    Brown the lamb shanks all over in a little oil. Put in a large casserole with the onions, garlic, saffron, ground ginger, cumin and cinnamon.


  • Step 2

    Add the dates, cherry tomatoes and enough chicken stock to barely cover. Cover and simmer for 2-2½ hours until meat is tender. Cool, then freeze. To use, defrost completely overnight, then heat gently until piping hot.

  • Step 3

    Serve with couscous mixed with the almonds, pistachios and parsley.