Lamb Shank Tagine
Lamb Shank Tagine
Herd and Grace
2 People
15 minutes
3 hours
Bring bold, warming flavors to your table with our Lamb Shank Tagine! Featuring slow-braised, fall-off-the-bone tender lamb simmered with aromatic spices, sweet Medjool dates, chickpeas, and tomatoes. Served over fragrant saffron couscous and finished with fresh herbs, this rich and flavorful dish is a delicious way to elevate your next dinner.
Ingredients
For the Lamb Shank Braise
- Lamb shank – 1 piece (14–16 oz / 400–450g), Frenched
- Red onion – ¼ cup, thinly sliced (40g)
- Garlic – 2 cloves, minced
- Tomatoes – ½ cup, peeled & diced or crushed (120g)
- Cooked chickpeas – ⅓ cup (60g)
- Medjool dates – 2–3, pitted and halved (30g)
- Red chili – 1 small, finely chopped (or to heat preference)
- Ground cinnamon – ¼ tsp
- Saffron threads – pinch, bloomed in warm water
- Olive oil – 1 tbsp (15g)
- Lamb or beef stock – 1½ cups (360ml)
- Kosher salt & black pepper – to taste
- Fresh cilantro or parsley – for garnish
For the Saffron Couscous
- Couscous – ½ cup (90g)
- Hot water or light stock – ½ cup (120ml)
- Olive oil or melted butter – 1 tbsp (15g)
- Saffron threads – small pinch, bloomed in water
- Salt – to taste
Directions
Braise the Lamb Shank:
Season lamb shank with salt and pepper.
Heat olive oil in a pot, sear lamb until browned, then set aside.
Sauté red onion, garlic, and chili until fragrant (2–3 minutes).
Add diced tomatoes, cinnamon, saffron (with liquid), and return lamb. Cover with stock (⅔ of shank).
Simmer, cover, and braise at 325°F (160°C) for 2½–3 hours until fork-tender.
In the last 30 minutes, add chickpeas and dates; simmer uncovered to thicken sauce.
Prepare the Saffron Couscous:
Combine couscous in a bowl with salt and saffron water.
Pour hot water or stock, stir, cover, and let steam for 5 minutes.
Fluff with a fork, drizzle with olive oil or melted butter.
Plating
Place saffron couscous in a warm bowl or plate center.
Position braised lamb shank slightly off-center or upright.
Spoon chickpeas, dates, and sauce over the shank and couscous.
Garnish with torn mint, parsley, or cilantro; optionally finish with toasted almonds or preserved lemon.