Lamb Shank Tagine

Author: Marthinus Strydom
Category: Lamb
Serves/Qty: 4.00
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Heidi Strydom

A tajine or tagine is a Berber dish, named after the earthenware pot in which it is cooked. It is also called maraq or marqa.

Marthinus Strydom

Pairs well with
Ras El Hanout Spice

The Story

The history of tagine dates back to the time of Harun al-Rashid, the fifth Abbasid Caliph. The earliest written records about the concept of cooking in a tajine appear in the famous One Thousand and One Nights, an Arabic-language story collection from the ninth century.

This lamb shank tagine is one of the tastiest lamb dishes you will ever have. It's easy to prepare but packs a great punch. I have experimented with many lamb tagine dishes and this modification is just perfect. Try it!

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Ingredients
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Marinade
2 tsp ground cumin
1 tsp ground turmeric
2 tsp ras el hanout
1 tsp saffron strands
4 tbs olive oil
4 lamb shanks
Sauce
2 tbs olive oil
3 garlic cloves chopped
1 onion, peeled and diced
5 cm ginger chopped
1 red chilli, chopped
1 green chilli chopped
1 cinnamon stick
400 g chopped tomatoes
200 ml chicken stock
1 tbs honey
4 preserved lemons, chopped
100 g apricots chopped
50 g sultanas
3 tomatoes, chopped
To Serve
1 small bunch mint chopped
1 small bunch coriander chopped

Method

  1. Mix the oil and spices for the marinade, coat all over the lamb and pop in the fridge for 2 hours or overnight.
  2. Pre-heat the oven to 180c.
  3. Fry the lamb shanks in a tagine pot until browned, pop onto a tray.
  4. For the sauce add all the remaining ingredients and bring to the boil. Place the lamb on top of the sauce, put the lid on and cook in the oven for 3 hours.
  5. Finish with the herbs.