Lamb Shanks Tagine with Vegetables

Lamb Shanks Tagine with Vegetables


4 people made this

Lamb shanks flavoured with Moroccan spices and roasted in stock with vegetables, olives and lemon. A special lamb shanks dinner!

Herbie's Spices New South Wales, Australia

Serves: 4 

  • 8 small lamb shanks
  • 4 tablespoons Herbie's Spices Tagine Spice Blend
  • 4 parsnips cut into 3cm cubes
  • 6 carrots cut into 3cm cubes
  • 2 long red chillies, sliced
  • 2 red onions (cut into 1/8ths)
  • 2 teaspoons crushed garlic
  • 1 lemon cut into 3cm cubes
  • 1 cup firm green olives
  • 3 (400g) can chopped tomatoes
  • 200mL water or brown stock

Preparation:20min  ›  Cook:3hours30min  ›  Ready in:3hours50min 

  1. Coat shanks in 2 tablespoons tagine mix and roast 45 minutes at 200 degrees C, turning once.
  2. Brown parsnips, chillies, carrots, onion and garlic in large pan, add remaining tagine mix, lemon, olives and tomatoes. Bring to a gentle boil and cook 5 minutes.
  3. Drain fat from roasting tray and cover shanks with sauce. Add water or stock, cover and cook at 180ºC for 2 1/2 - 3 hours, until meat falls from bone.
  4. Turn shanks during cooking and add more water if looking dry. Serve with couscous.

Additional Tips

If you're lucky, there will be left-overs for lunch the next day. If you like your food with some extra heat, make up a Harissa paste to serve on the side.

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Reviews (1)


Excellent. This is one dish I'll make regularly,, especially in Winter. - 24 Jun 2014

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