3 hrs 15 mins
This recipe is my own original version. It is cooked in a tagine, however if you do not have a tagine, a large oven-proof casserole dish with a lid will do. The meat and the flavours just melt together and the dish is simply divine. You could serve this with rice, couscous or potatos to bulk up the dish if desired. Instead of Shanks you can use diced lamb, a lamb leg or any other cut. Allow a few hours to cook so the meat is very soft and falling off the bone. However if you are in a rush you could cook it on a higher heat for a shorter period of time.
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- 1Preheat oven to 150 degrees celcius.
- 2Mix together the seasoning, parsley and olive oil.
- 3Rub the mixture over the lamb shanks. (Option: they can be left to marinate for a few hours to overnight if desired).
- 4Drizzle the extra olive oil in the bottom of the tagine. Place the lamb shanks, apricots and dates in the tagine, place the lid on and put in the oven.
- 5After 2 hours, check the meat, if it looks like it is drying out add 1/2 cup of water to the bottom of the tagine. Drain the lentils and add them to bottom of the dish.
- 6Continue to cook for 40 minutes or until meat is soft and falling off the bone.
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Nutritional Facts for Moroccan Lamb Tagine
Serving Size: 1 (590 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 1857.3
- Calories from Fat 688
- Total Fat 76.5 g
- Saturated Fat 19.6 g
- Cholesterol 242.1 mg
- Sodium 197.4 mg
- Total Carbohydrate 169.3 g
- Dietary Fiber 66.7 g
- Sugars 45.3 g
- Protein 125.0 g
The following items or measurements are not included: