Description
At its core, a tagine is both a style of slow-cooked stew and the specific vessel in which it is traditionally prepared. This particular lamb shank tagine with apricots recipe focuses on taking tough, bone-in cuts of meat and allowing them to gently break down over several hours in a deeply seasoned, moisture-rich environment. The magic happens when the rich, savory depth of the meat meets the natural sweetness of dried fruits and honey, creating a harmonious balance that defines Moroccan cuisine.
Ingredients
- 4 lamb shanks (about 300–400 g each)
- 2 tbsp olive oil
- 2 large onions, finely sliced
- 4 garlic cloves, minced
- 1 tbsp grated fresh ginger
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp ground cinnamon
- 1 tsp paprika
- ½ tsp turmeric
- ¼ tsp cayenne pepper (optional)
- Salt and freshly ground black pepper
- 2 tbsp tomato paste
- 2 cups (480 ml) beef or lamb stock
- 1 cup (160 g) dried apricots
- 2 tbsp honey
- 1 cinnamon stick
- ½ cup toasted almonds, roughly chopped
- Fresh cilantro and parsley, chopped
- Zest of ½ lemon (optional)
Instructions
- Season and brown the lamb.
- Pat the lamb shanks dry and season generously with salt and pepper.
- Heat olive oil in a heavy Dutch oven or tagine over medium-high heat.
- Brown the shanks on all sides, about 8–10 minutes. Remove and set aside.
- Cook the aromatics.
- Reduce heat to medium.
- Add onions and cook until softened, about 8 minutes.
- Stir in garlic and ginger; cook for 1 minute.
- Bloom the spices.
- Add cumin, coriander, cinnamon, paprika, turmeric, and cayenne.
- Stir for about 30 seconds until fragrant.
- Build the sauce.
- Stir in tomato paste and cook for 2 minutes.
- Pour in the stock, scraping up any browned bits.
- Add the cinnamon stick and honey.
- Braise.
- Return the lamb shanks to the pot.
- Cover and cook:
- Oven: 160°C (325°F) for 2½–3 hours, or
- Stovetop: very gentle simmer for 2½–3 hours.
- Turn the shanks once halfway through cooking.
- Add the apricots.
- Stir in the dried apricots during the final 30 minutes of cooking so they soften without falling apart.
- Finish.
- Remove the cinnamon stick.
- Taste and adjust seasoning.
- If the sauce is too thin, simmer uncovered for 10–15 minutes.
Notes
This tagine tastes even better the next day, as the spices have more time to develop. Reheat gently over low heat and serve with fresh couscous or warm crusty bread.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Braising
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 lamb shank with sauce (about 450 g)
- Calories: 620 kcal
Keywords: Moroccan lamb shank with apricots, Slow cooked lamb tagine recipe, Apricot lamb shank stew