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Lamb Shank Tagine

Time: 3½ hours. Serves: 4


  • Good pinch saffron

  • 1 tbs. cumin

  • ½ tbs. coriander seed powder

  • 1 tbs. paprika

  • 2 tbs. harissa

  • 2 spanish onions, quartered

  • ¼ bunch coriander, roots and stalks included

  • ¼ bunch parsley, stalks included

  • 4 garlic cloves

  • ½ knob ginger, finely grated

  • ½ a preserved lemon, pulp and pith removed and finely chopped

  • ½ tsp. salt

  • 100 ml olive oil

  • 8 small (or 4 large) lamb shanks, French trimmed

  • Olive oil

  • 1 onion, sliced

  • 2 tomatoes, roughly diced

  • 2 cinnamon sticks

  • 2 tbs. honey

  • 1 handful prunes, pitted

  • 500ml chicken stock

  • 2 kestral potatoes, peeled and quartered

  • San Remo couscous


  • 1.

    For the Chermoula, place all ingredients into a blender and blend until a loose paste is formed. Pour over the lamb shanks and ensure that are completely cover. Allow the shanks to marinate in the fridge over night or for at least 3 hours.

  • 2.

    Heat oil in a large casserole pot on medium-high heat. Scrape some of the marinade off the shanks and briefly seal meat. Do this in batched and then remove meat. Now add the onions, tomato, cinnamon sticks and for 2-3 minutes. Now add the honey and return the lambs shanks along with all the remaining Chermoula marinade. Finally add the stock and bring to the boil. Turn the heat down now to a gently simmer, cover and cook for 2-3 hours or until the meat is soft.

  • 3.

    1 ½ hours into the cooking, add the potatoes.

  • 4.

    Once the tagine is cooked serve with couscous, chopped roasted almonds and an extra garnish of coriander.

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