Lamb Shank Tagine


  • 1 tablespoon olive oil

  • 2 brown onions, coarsely chopped

  • 2 garlic cloves, crushed

  • 1 tablespoon ground ginger

  • 2 teaspoons ground cumin

  • 2 teaspoons sweet paprika

  • 4 Prime Dorper Lamb shanks

  • 4 cups beef stock

  • 400g can chopped tomatoes

  • 1/2 cup pitted kalamata olives

  • 150g fresh dates

  • Couscous to serve

  • Preserved lemons to serve


Preheat oven to 150°C. Heat the oil in a large flameproof casserole dish over high heat. Add the onion and garlic and cook, stirring, for 5 minutes or until onion is soft. Add the ginger, cumin and paprika and cook for 1 minute or until aromatic. Add the lamb, beef stock and tomatoes and bring to the boil. Remove

from heat.

Cover and bake for 2 hours or until lamb is very tender and falling off the bone. Add the olives and dates and set aside, covered, for 5 minutes or until heated through.

Prepare couscous according to packet instructions. Serve tagine with couscous and preserved lemon.

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