Lamb shank tagine

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• Chaz

  05 December 2010

  Chaz rated and commented on this recipe

  

  I just made this for my tea, it was realy delicious, but I used 3 preserved lemons, smocked paprika, dried apricots and just cherry tomatoes and then once it was all cooked I stripped the chhanks and mixed the meat in with the sauce and I just had to lick the place it was so tasty!!!

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• Chaz

  05 December 2010

  Chaz commented on this recipe

  oh and I coated the shanks in hoeny twice while cooking

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• davinder2011

  29 August 2011

  davinder2011 commented on this recipe

  lovely recipe and so easy!

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• dizzy77

  01 January 2012

  dizzy77 rated and commented on this recipe

  

  Eked out the lamb to serve 4 using 2 shanks plus tin of chickpeas, serving off the bone. More or less halved the cost and still simple and tasty.

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• Working Mum

  10 January 2012

  Working Mum rated and commented on this recipe

  

  Tasty and versatile dish. Christened my new tagine with this recipe. I added some dried apricots and shredded cabbage in the final stages of cooking. A simple one-pot meal that got the thumbs up from the whole family and kept washing up to a minimum. Definitely one to try again!

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• DebraT

  08 June 2012

  DebraT rated and commented on this recipe

  

  Wonderful. As only for 2 , made half amount with everything except still added whole tin of cherry tomatoes which meant enough sauce for small amount of soup the next day which we ate with boiled potatoes and green beans!!

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• noggin

  04 August 2012

  noggin rated and commented on this recipe

  

  I was a bit disappointed with this recipe, not sure where I went wrong but very runny liquid and a bit tasteless. I halved the recipe for 2 shanks but kept the spices the same, which I am glad I did as a bit feeble really. Meat could have done with a lot longer too. I did not use the dates as we dislike them but used sultanas instead. For me it needs a lot more tweaking.

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• oanamatty

  25 March 2013

  oanamatty rated and commented on this recipe

  

  I cooked this for a dinner party for 6 people and adjusted the quantities accordingly. Popped everything in the pot and cooked it for about 3 1/2 hours in the oven rather than on the hob and it was absolutely stunning. The flavours were amazing, the meat was falling off the bone and all the plates were clean at the end. A wow factor dinner with minimal effort. Will definitely cook this again. Yum...

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• Denise

  05 June 2013

  Denise rated and commented on this recipe

  

  This was a really good dish. My first time of using lamb shank...I added some apricots to the dish too which were juicy and gorgeous. Will make again for sure in the winter...would heartily recommend anyone giving this a go.

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Ingredients

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

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 2 hrs 45 mins

Cook 15 mins

Ingredients

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

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