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    You are in: Home / Recipes / Lamb Shank Tagine Recipe
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    Lamb Shank Tagine

    Lamb Shank Tagine. Photo by I'mPat

    1/2 Photos of Lamb Shank Tagine

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 30 mins

    15 mins

    2 hrs 15 mins

    JustJanS's Note:

    I found this recipe for shanks on the net, and added a few things to it to please us. I'm able to cook shanks now there is just the two of us. Shanks are expensive here-too expensive for a family!

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    Units: US | Metric


    1. 1
      Soak the sultanas in sherry for 30 minutes.
    2. 2
      Heat the oil in a large pan with lid.
    3. 3
      Brown the lamb shanks well on all sides, then add the onions, garlic, ginger and coriander and cook a further 5 minutes.
    4. 4
      Heat the stock and add the saffron strands.
    5. 5
      Allow to stand for 2 minutes to infuse.
    6. 6
      Add the sultanas and sherry, cinnamon and saffron stock to the pan and bring to the boil.
    7. 7
      Reduce the heat to a simmer, cover and cook for about 2 hours or until the lamb shanks are tender-check occasionally after 1 1/2 hours.
    8. 8
      If you are using the fresh lemon rather than the preserved one, slice it and sprinkle with the salt.
    9. 9
      Cover it with boiling water and set aside until the shanks are cooked, then drain.
    10. 10
      When the shanks are cooked, remove them and puree half the sauce in a blender or food processor.
    11. 11
      Return the shanks and pureed sauce to the remaining chunky sauce, and add the lemon (preserved or fresh slices) Season with pepper, sprinkle over the toasted almonds and parsley and serve hot.

    Browse Our Top Lamb/Sheep Recipes

    Ratings & Reviews:

    • on April 23, 2010


      I used 3 shanks each weighing about 450g each and cooked for just over 2 hours for fall off the meat super delicious meat. I just wacked the stick blender in to give it a quick twirl rather than doing the seperation process. I used a fresh lemon and overall it went much better than I expected as I wasn't sure how the DM would take it but she loved it. Thank you Jan, made for Make My Recipe Edition 11.

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    • on July 11, 2009


      Nice recipe. Good flavours and simple to make. Hearty fare! Made exactly to recipe with late addition of butternut squash in final half hour and served with couscous. Loved the crunch of the almonds.

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    • on March 02, 2008


      Fabulous recipe! Made it as directed, with no changes, except -- used slivered water chestnuts in place of slivered almonds (thought I had the almonds, but found the chestnuts first!). Thanks, JanRoundOz! Made for Tagine Treasure Hunt Game.

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    Nutritional Facts for Lamb Shank Tagine

    Serving Size: 1 (445 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 1557.6
    Calories from Fat 745
    Total Fat 82.8 g
    Saturated Fat 29.5 g
    Cholesterol 489.0 mg
    Sodium 591.6 mg
    Total Carbohydrate 39.9 g
    Dietary Fiber 4.7 g
    Sugars 21.8 g
    Protein 150.5 g

    The following items or measurements are not included:


    preserved lemons

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