Lamb Shank Tagine

Dinner, Recipes

This slow cooked lamb shank recipe is full of flavour and a great source of protein. By slow cooking meat on the bone, it breaks down the collagen which keeps our skin glowing and our joints healthy.

Recipe

Serves 4-6

Ingredients

1 teaspoon ras-el-hanout
½ teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon smoked sweet paprika
½ teaspoon ground cumin
¼ teaspoon freshly ground black pepper
¼ teaspoon ground turmeric
4 lamb shanks
3 tablespoons olive oil
1 onion, thickly sliced
2 garlic cloves, finely chopped
1 tin of chopped tomatoes
1 tablespoon runny honey
350ml Bone Broth (ideally chicken bone broth)
2 handfuls of prunes, halved
salt and freshly ground black pepper
handful of chopped fresh coriander, to serve
4 tablespoons pomegranate seeds, to serve (optional)

Method

Preheat of the oven to 160°C.
Step 1: Mix the ras-el-hanout, ground cinnamon, ground ginger, paprika, ground cumin, freshly ground black pepper and ground turmeric together in a bowl. Add the lamb shanks and turn in the mixture to coat them evenly.
Step 2: Heat a large pan until smoking hot, then add a tablespoon of the olive oil and sear the lamb shanks on all sides for 2-3 minutes, or until golden-brown all over. Remove the lamb shanks from the pan and set aside.
Step 3: Add the remaining olive oil to the same pan and fry the onion for 5–10 minutes, or until softened. Add the garlic and cook for a further 2–3 minutes. Add the lamb shanks back to the pan and stir well, then add all the remaining ingredients and bring to a simmer.
Step 4: Reduce the heat, cover the pan with a lid and place in the oven for two hours, or until the lamb is tender.
Step 5: Remove the lamb shanks and shred the meat.
Step 6: Cook the tagine for a further 30 minutes, or until thickened. Add the meat back in and season, to taste.
Step 7: Serve sprinkled with the coriander and pomegranate seeds, if using.