Serve with some warm couscous and some crusty bread.


Serves  4

Prep/Cook time: Approx 2 ½ - 3 hours

  • 4 Lamb shanks
  • 1 tbsp olive oil
  • 2 small onions - finely sliced
  • 2 cloves garlic - finely chopped
  • 1 tbsp ground ginger
  • 1 tbsp ground cumin
  • 1 tsp toasted fennel seeds
  • 1 tbsp smoked paprika
  • 1 stick cinnamon 
  • 3 tbsp roughly chopped parsley
  • 900 ml chicken/beef stock
  • 400g tin chopped tomatoes
  • 1 tbsp tomato purée
  • 1 tbsp honey
  • 1 lemon, juice & zested
  • 125g dried apricots, roughly chopped
  • 100g golden raisins
  • Salt & pepper


  1. Remove lamb from refrigerator 1 hour prior to cooking to bring to room temperature.
  2. Preheat oven to 150°C
  3. Heat the oil in a large heavy casserole dish over high heat. Traditionally this is done in an actual Tagine dish but it's not something we all have.
  4. Season well and sear/fry the lamb shanks in batches until brown all over. Remove lamb from the dish and set aside to until needed.
  5. Add the onion and garlic and cook, stirring, for approx 5 minutes or until onion is soft but not coloured.
  6. Add all your spices and cook for 1 minute, stirring constantly so it doesn't burn or stick.
  7. Add the tomato purée and coat the onions and spices. Cook out the purée briefly.
  8. Add the lamb shanks, stock, honey, apricots, raisins and chopped tomatoes and bring to the boil.
  9. Cover with a lid and place in the oven for 2 to 2 ½ hours or until lamb is very tender and falling off the bone.
  10. Add the chopped parsley, lemon zest, juice and check the seasoning. You could also add a drained tin of chickpeas to this to bulk it out.
  11. Serve with some warm couscous and some crusty bread.