Lamb Shanks Tagine

  • Aug, 31 , 22
  • Shuli Madmone


Servings: 4



2 tbsp. olive oil
2 small onions (finely chopped)
4 garlic cloves
1 Roma tomato (chopped)
8 lamb shanks
1 tsp tomato paste
1/4 tsp black ground pepper
1/2 tsp salt
1/2 tsp paprika
1/2 tsp Tagine spice blend
1/4 tsp ground turmeric
2 tbsp. fresh cilantro (finely chopped)
1 tbsp. fresh parsley (finely chopped)
1/4 cup water


First, season lamb on both sides with salt, pepper, and tagine spice*. Heat the two tablespoons of oil in large cast iron or heavy bottom pot over medium heat. Add the lamb and sear for 2 to 3 minutes on each side, then place aside. Stir in the onions and sauté for 10 minutes or until brown. Add garlic and sauté for two more minutes. Add chopped tomatoes and cook for three minutes until tomatoes are soft. Add tomato paste and then mix. Add spices: black pepper, salt, paprika, tagine spice*, and turmeric. Mix all ingredients well. Place lamb back in the pot and sprinkle over fresh cilantro and parsley. Last, add the water.


Reduce the heat to low. Cover and simmer. Cook until the meat is very tender, about two hours (stirring frequently to prevent burning). After one hour of cooking adjust seasoning to taste (usually needs a bit of salt and pepper).


Serve with flat bread or over rice.