Moroccan Lamb Shanks Tagine is a slow-cooked dish steeped in North African tradition. Named after the earthenware pot it’s cooked in, the tagine infuses tender lamb shanks with a rich blend of aromatic spices like cinnamon, cumin, and turmeric. Dried fruits, such as apricots or dates, add sweetness, while olives and preserved lemons offer tangy depth. Perfect for cozy family dinners or festive gatherings, this hearty, flavourful dish transforms any meal into a warm, sensory journey through Morocco's vibrant culinary heritage.
Serves 4-6
Ingredients:
8 lamb shanks
4 tbsp Spice Culture Moroccan Ras El Hanout
2 parsnips, peeled and diced
½ cup Dates
4 carrots, chopped
3 onions, chopped finely
1 x 400g can tomatoes
2 tbsp tomato paste
2 cups orange juice
4 cloves garlic, crushed
2 tbsp olive oil
4 cups water
Instructions:
-
Preheat oven to 180oc.
- Coat lamb shanks in Moroccan Ras el Hanout spice.
- Heat oil in frypan and fry shanks until brown.
- Place shanks in a large ovenproof pot or Tagine.
- Add vegetables and the other ingredients.
- Cover with lid (or with foil) and bake for 1 ½ to 1 hours.
Serve with couscous or mashed potato with a salad and a luscious red wine.
