Lamb shank tagine
Serves 4
Easy
Total time:
This slow-cooked lamb tagine is the perfect freeze-ahead main: make double, put half in the freezer and you'll always have something good to eat during the holidays.
Skip to ingredients
- 4 lamb shanks
- 2 onionshalved and sliced
- 2 cloves garliccrushed
- a pinch saffron
- ½ tsp ground ginger
- 1 tsp cumin
- 1 cinnamon stick
- 10 dateshalved
- 400g tinned cherry tomatoes
- chicken stock
- to serve couscous
- to serve almondstoasted and chopped
- to serve pistachios
- to serve parsley
Method
step 1
Brown the lamb shanks all over in a little oil. Put in a large casserole with the onions, garlic, saffron, ground ginger, cumin and cinnamon.
step 2
Add the dates, cherry tomatoes and enough chicken stock to barely cover. Cover and simmer for 2-2½ hours until meat is tender. Cool, then freeze. To use, defrost completely overnight, then heat gently until piping hot.
step 3
Serve with couscous mixed with the almonds, pistachios and parsley.