Lamb shank tagine

When I first read this recipe I knew that it was not going to be to my liking with all the raisins and dried apricots in it.  However, I did want to learn the technique of cooking the lamb shanks with all the delicious spices.

I prepared the marinade and let the shanks rest for 24 hours in the refrigerator.   I will say, they looked pretty spicy.  After browning them, I cooked the onions and garlic,  then added the chopped tomato, chicken stock and honey.

Cooking it in the oven for two hours, adding the fruit as directed, it really turned out well.  Since I halved the recipe, I’m not sure if there should have been more of a sauce,  but I did add some additional water at the end.

I tasted a little bit, ate one of the lamb shanks and sent the rest over to Tricia’s husband, knowing this is his type of meal and would appreciate it more than me.

I will say one last thing regarding lamb shanks,  they are an expensive item for bones with not much meat.  I can remember when bones were thrown in with a purchase, just to make soup.

This is one recipe that I will not be repeating  but I’m glad I made it and learned a few new things in the process.fullsizeoutput_14ae



8 thoughts on “Lamb shank tagine

  1. I was surprised how good this was. I usually don’t like my dinner so sweat. The rest of the family loved it and asked me to make this dish again. I loved the Israeli couscous. Tricia’s db must have been very happy.


  2. Well, isn’t it wonderful to have someone to “share” it with! I heard Tricia’s crew loved it.

    This one didn’t make the cut at my place either. But fun to learn the technique. I agree. For 2 shanks at over $15, it was a pricy miss (and oh, the saffron!!). Happily the Stormer household enjoyed!! And it does look delicious!


  3. I’m glad you had someone to share it with and I bet it was much appreciated! I finally found shanks this morning–of course, I’ve been looking for weeks. Anyway, I’m checking out everyone’s posts to see what’s what and this is good to know. I paid $20 for 4 shanks (~4-5 lbs total) and was wondering how much meat was on there. In any case, it looks beautiful, Nana!


  4. I also salute you for making a recipe that you know you won’t particularly like. I agree with you – whatever recipe you try, you always learn something. I haven’t bot lamb for awhile so didn’t realize how expensive it had become. Whenever I go to restaurants (which is not very often), I order lamb but don’t remember it being pricier than other meats. Glad you can share.


  5. Fruit in savory dishes is such an personal taste. As you know, we’re split on it at my house, though Howard did like it. It looks great though, and I’m glad your family liked it, even if you didn’t.


  6. It looks really good! I’m fine with dried apricots in savoury dishes, but I’m not a fan of raisins in most things. I laughed at your comment about the price of bones – especially with the bone broth craze, it can be hard to find cheap soup bones these days. Lamb shanks are at least $25 for two around here, so I’m not going to make this dish just for myself. I’ll wait ’til I’m having some meat-lovers over for dinner. (I think I have too many vegetarians in my life!)


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