📝 About This Recipe
Transport your kitchen to the bustling medinas of Marrakech with this exquisitely tender Lamb Shank Tagine. This slow-cooked masterpiece features succulent shanks bathed in a rich, aromatic sauce of warm North African spices, sweet dried apricots, and toasted almonds. The combination of savory lamb and delicate floral notes of saffron creates a deeply complex flavor profile that defines the heart of Moroccan hospitality.
🥗 Ingredients
The Lamb and Marinade
- 4 pieces Lamb Shanks (trimmed of excess fat, about 350-400g each)
- 2 tablespoons Ras el Hanout (a high-quality Moroccan spice blend)
- 1 teaspoon Ground Ginger
- 1 teaspoon Ground Cinnamon
- 3 tablespoons Olive Oil (divided)
The Aromatic Base
- 2 large Red Onion (grated or very finely diced)
- 4 cloves Garlic (minced)
- 1 tablespoon Fresh Ginger (finely grated)
- 1/2 teaspoon Saffron Threads (crushed and soaked in 2 tbsp warm water)
- 3 cups Beef or Lamb Stock (low sodium)
The Sweet and Nutty Finish
- 1 cup Dried Apricots (halved)
- 2 tablespoons Honey (wildflower or orange blossom preferred)
- 1/2 cup Cilantro (freshly chopped)
- 1/4 cup Blanched Almonds (toasted until golden)
- 1 Cinnamon Stick (whole)
👨🍳 Instructions
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1
In a small bowl, whisk together the Ras el Hanout, ground ginger, ground cinnamon, and 1 tablespoon of olive oil to create a paste. Rub this mixture thoroughly over the lamb shanks and let them marinate for at least 30 minutes at room temperature.
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2
Heat the remaining 2 tablespoons of olive oil in a heavy-based tagine or a large Dutch oven over medium-high heat.
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3
Sear the lamb shanks in batches until they are deeply browned on all sides, about 8-10 minutes total. Remove the shanks and set them aside on a plate.
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4
Reduce the heat to medium. In the same pot, add the grated onions. Sauté for 5-7 minutes until soft and translucent, scraping up the browned bits (fond) from the bottom of the pan.
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5
Stir in the minced garlic and fresh ginger, cooking for another 2 minutes until fragrant but not browned.
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6
Add the saffron (and its soaking liquid) and the whole cinnamon stick to the pot, stirring to combine.
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7
Return the lamb shanks to the pot, nestling them into the onion mixture. Pour in the stock until the shanks are about two-thirds submerged.
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8
Bring the liquid to a gentle simmer, then cover the pot with a tight-fitting lid. Reduce the heat to low and cook for 2 hours, turning the shanks occasionally.
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9
After 2 hours, stir in the dried apricots and honey. Cover again and continue to simmer for another 30-45 minutes, or until the meat is 'spoon-tender' and literally falling off the bone.
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10
Remove the lid and increase the heat slightly for the last 10 minutes if the sauce needs thickening; it should be a rich, syrupy glaze.
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11
Taste the sauce and season with salt and black pepper as needed. Discard the cinnamon stick.
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12
Garnish generously with the toasted almonds and fresh chopped cilantro just before serving directly from the tagine.
💡 Chef's Tips
Always sear the meat thoroughly; that deep brown crust is where the depth of flavor begins. If you don't have a clay tagine, a heavy cast-iron Dutch oven is the best substitute as it retains heat evenly. Don't rush the onions—grating them allows them to melt into the sauce, creating a thick, luxurious texture. If the sauce is too thin at the end, remove the meat and boil the liquid rapidly for 5 minutes to reduce it. For an extra layer of authenticity, add a teaspoon of 'Smen' (fermented butter) at the end of cooking.
🍽️ Serving Suggestions
Serve over a bed of fluffy couscous steamed with a pinch of salt and a knob of butter. Pair with a side of Moroccan carrot salad with cumin and lemon to cut through the richness. Accompany with warm, crusty khobz (Moroccan bread) to soak up every drop of the spiced sauce. A glass of bold, spicy Syrah or a traditional hot Moroccan Mint Tea complements the spices perfectly. Add a dollop of Greek yogurt or labneh on the side for a cooling, creamy contrast.