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Lamb shanks tagine

  • 4-6
Lamb shanks tagine


  • ½ cup sultanas
  • ½ cup sherry, preferably dry
  • 4 cloves garlic, crushed, peeled and mashed to a paste
  • 2 large onions, peeled and finely diced
  • 5cm piece fresh ginger, peeled and grated or 2 teaspoons ground ginger
  • 2 tablespoons oil
  • 6 lamb shanks
  • 2 teaspoons ground coriander
  • 2 cups chicken or vegetable stock
  • 6-8 strands saffron or 1-2 teaspoons turmeric
  • 1 cinnamon stick, or ½ teaspoon ground cinnamon
  • 1 lemon
  • 2 teaspoons salt


  1. Soak the sultanas in the sherry for about 30 minutes.
  2. Heat oil in a large lidded frying pan and brown the lamb shanks. Add the onions, garlic, ginger and coriander and cook for 2 minutes.
  3. In a separate saucepan, heat the stock and add the saffron. Stand for 2 minutes. (If using turmeric, there is no need to allow the stock and turmeric to infuse).
  4. Add the sultanas in sherry, cinnamon stick and stock to the lamb shanks and bring to the boil. Reduce heat, cover and simmer for 1 - 1¼ hours until the lamb shanks are tender.
  5. While the shanks are cooking, prepare the lemon slices. Finely slice the lemon and sprinkle with salt. Cover with boiling water and set aside until the lamb shanks are cooked, then drain.
  6. When the shanks are cooked, remove the cinnamon stick and discard. Transfer half of the cooking juices from the frying pan into a food processor.
  7. Puree the juices then return the juice mixture to the lamb shanks with the lemon slices. Season with pepper and serve with rice, couscous or mashed potato and a crisp salad.

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