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Lamb Shank Tagine

HT  MC  Moroccan  180mins



Serves 4     Hot  Lamb  Spices  Dried Fruit  Vegetables  Tajine  Main Course  Gluten Wheat Dairy Free  Eggless   Morocco  North African  Africa  



2 tbsp Vegetable Oil

4 Lamb Shanks 

300g/11oz Carrots, sliced diagonally 6.25mm/¼ inch thick

300g/11oz Onions, chopped

4 tbsp freshly grated Ginger 

8 Garlic Cloves, cut in half 

150g/5oz Raisins 

2 tbsp Ground Cumin

1 tbsp Ground Cinnamon 

200g/7oz Olives 

½ a Preserved Lemon, sliced 

900ml/30fl.oz. Fresh Chicken Stock 

900ml/30fl.oz. Fresh Veal Stock




1.  Heat the oil in a large flameproof casserole or saucepan until very hot then add the lamb shanks and sear until brown. Remove from the pan and set aside.


2.  Add the carrots, onions, ginger and garlic to the hot oil and sauté for 5 minutes, stirring from time to time. 


3. Add the raisins, spices, olives, lemon and stock stirring to mix well then return lamb to pan. 


4. Bring to the boil cover and simmer for 2½ hours or until very tender.  Season with salt, pepper, and sugar to taste. Serve hot.





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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.


Freezing/Make ahead


Tips, Options and Substitutions




Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon


Related Recipes and Information

More Lamb  Recipes 

General Lamb Prep & Cooking Times

Lamb Cuts 

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