Lamb Shank Tagine

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Lamb Shank Tagine

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Adjust Servings:
6 pieces lamb shanks
1 teaspoon ras-el-hanout
½ teaspoon Ground Cinnamon
½ teaspoon ground ginger
½ teaspoon smoked sweet paprika
½ teaspoon ground cumin
¼ teaspoon freshly ground black pepper
¼ teaspoon ground turmeric
3 tablespoons Olive Oil
2 onions thickly sliced
2 garlic cloves peeled, finely chopped
½ teaspoon saffron
1 litre lamb stock
10 grams Chermoula
100 grams stoneless dried prunes
100 grams stonelesss dried dates
salt to taste
2 preserved lemons rind only, chopped
50 grams Kidney beans soaked for 8 hours in warm water
100 grams small desiree potato cut it into 4
100 grams baby carrots
10 grams shallots
  • 60 min
  • Serves 6
  • Medium




Lamb Shank Tagine is a traditional Moroccan dish that’s very popular throughout North Africa. The lamb is very succulent and full of spices – a trademark of the Moroccan cuisine.

This Lamb Shank Tagine recipe was shared by Chef  Wasim Shaikh of Kazbah Darling Harbour, a perfect choice for trying out authentic Moroccan dishes in Sydney, Australia.

Lamb Shank Tagine Recipe

  • Preheat of the oven to 160C/315F.
  • Mix the ras-el-hanout, ground cinnamon, ground ginger, smoked sweet paprika, ground cumin, prunes, freshly ground black pepper and ground turmeric together in a bowl.
  • Heat a large pan until smoking hot, then add a tablespoon of the olive oil and sear the lamb shanks on all sides until golden-brown all over. Remove the lamb shanks and set aside.
  • In the same pan and fry the onion until caramelized. Then add chermoula garlic for 2-3 minutes. Add the lamb shanks back to the pan and stir well, then add all the remaining tajine ingredients – except for the Shallots and bring to a simmer.
  • Reduce the heat, cover the pan with a lid and place in the oven for two half hours, or until the lamb is tender. Taste and season, if needed.
  • Remove some of lamb shank sauce and cook the kidney beans for 30 min then add potato. Cook it until both is cooked


  • Place the Traditional earthenware Tajine on the Hot plate with Lamb Shank in the middle with lot of sauce, add cooked kidney bean, potato and baby carrot and Prunes and cover it with tajine lid. let it Boiled until the steam is develop and garnish with Shallot. Serve with warm fluffy Couscous

Wasim Shaikh

Born in Mumbai and graduated with a degree in hospitality management. Then moved to Dubai & worked for seven years in world-renowned 'Burj Al Arab' and other hotels of the Jumeirah group. He has handled lots of corporate events, Special functions, buffet and Afternoon Tea. He Learned about traditional middle eastern cuisine by working with top chefs from different nationalities like Tunisia, Syria, Egypt, Lebanon, Morocco and Turkey. He achieved a lot of gold medal in Dubai in the culinary competitions. Best Larder Chef of the Year and Senior Grand Prix d'Honneur in Hotelympia 2012 in London UK. He also achieved Yi Yin Cup with a gold medal in 2012 in Beijing, China. Wasim Shaikh Currently works as Head chef at Kazbah Restaurants which brings all the Middle Eastern flavours together. He is set to delivering an exceptional dining experience with a focus on sustainability, seasonality and locally sourced produce. Always learning and improvising the dishes.

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