Lamb Shank Tagine

Lamb Shank Tagine

Lamb Shank Tagine with Apricot couscous


Serves 4  / Cooking Time: 3hrs




4 lamb shanks

2 onions cut into wedges

4 gloves of garlic (crushed)

1 lemon (zest strips and juice)

1 can of Chickpeas

1tbsp Tomato purée


2-3tbsp A&O RAS EL HANOUT rub

400ml Lamb stock

Harissa paste (optional)



170g plain Couscous

1 small onion diced

30g roughly chopped apricots

350ml chicken/veg stock

Grated lemon zest

Toasted almonds


Roughly chopped fresh coriander



  1. Pre heat oven/bbq to around 130-140c
  2. Season the lamb shanks with salt and pepper and in a hot pan sear the lamb until a browned
  3. In your Tagine/casserole dish soften the onion until they start to turn golden, once golden add the garlic.
  4. Add the lemon zest strips and ras el hanout and combine with the onions and cook for a couple of minutes then add the purée, the juice of half the lemon, stock and honey and stir well to combine. Taste and add salt and pepper to taste. (For an added kick add a teaspoon of harissa paste)
  5. Stand your lamb shanks in the sauce place the lid on the dish and put into the oven to braise for 2hrs
  6. After 2hrs remove the lid and add your drained chickpeas and stir into the sauce. I find ½ to ¾ of a can is enough (you may need to remove the Lamb to stir in and put back in top.) leave lid off and cook for another 30 mins.


For the couscous

  1. Add the onions and apricots to a pan with a drizzle of oil and cook until softened
  2. Add the couscous, lemon zest, salt/pepper and stock mix to combine and cover for 10mins
  3. Add the chopped coriander and fluff with a fork.



To serve, in a bowl make a bed of the couscous and place the lamb on top. Pour over the sauce and sprinkle over some toasted almonds and pomegranate seeds.

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