Moroccan Lamb Shank Tagine with Prunes

Moroccan Lamb Shank Tagine with Prunes

Moroccan Lamb Shank Tagine with Prunes

Lamb shanks are absolutely one of my favorite cuts. Cooking them in a tagine is a perfect way to get the meat to fall of the bone while requiring little added liquid. This recipe is a traditional Moroccan way of preparation, using preserved lemon, cumin, saffron, prunes, and almonds. To help speed up the cooking process, have your butcher cut your shanks into 3 pieces instead of leaving them whole. Serve the lamb shanks with couscous.
Prep Time5 minutes
Cook Time2 hours 50 minutes
Course: Main Course
Cuisine: Moroccan
Keyword: lamb, main course, Moroccan, north african
Servings: 4
Author: Alex Gorgos

Equipment

  • tagine

Ingredients

  • 3 tbsp ghee or butter
  • 1 small yellow onion finely chopped
  • 5 garlic cloves minced
  • 1 tbsp cumin
  • 1 tbsp turmeric
  • 1/2 preserved lemon finely chopped
  • 4 lamb shanks cut into 3 pieces
  • 1 tsp saffron mixed with 1/4 cup hot water
  • 1 tsp salt
  • 1 cup dried prunes
  • 1/4 cup parsley chopped
  • 1/4 cup slivered almonds

Instructions

  • Melt the ghee in a tagine over medium heat. Sauté the onions for 10 minutes.
    Moroccan, main course, lamb
  • Add in the garlic, cumin, turmeric, and preserved lemon. Cook for 1 minute.
    Moroccan, main course, lamb
  • Add in the lamb shanks. Brown on all sides for 8 minutes.
    Moroccan, main course, lamb
  • Pour in the saffron. Add in the prunes. Season with salt.
    Moroccan, main course, lamb
  • Place the cover on the tagine. Put in a 275 degree preheated oven. Cook for 2 1/2 hours.
    Moroccan, main course, lamb
  • Sprinkle the parsley and almonds on top of the lamb shanks.
    Moroccan, main course, lamb
Moroccan, main course, lamb
Serve the shanks with couscous.