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.



  • 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.