Olive Magazine
Lamb Shank Tagine

Lamb shank tagine

Published: March 25, 2015 at 3:09 pm
  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

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. Also try more lamb recipes such as our braised lamb shankslamb shank rogan josh and lamb shank shepherd's pie.


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


  • 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.


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