Braised Lamb Shank Tagine

Recipe Created For
Main Ingredient
Cook Time
Over 2 hrs.
Serving Size

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Marine and Oyster




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Coast to Coast - new Marine and Oyster colors
Coast to Coast - new Marine and Oyster colors
Coast to Coast - new Marine and Oyster colors
Braised Lamb Shank TagineBraised Lamb Shank Tagine with Walnut-Stuffed Prunes and Saffron Onions

Created for the 4 3/4 qt. tagine

Serve this tagine with couscous, yogurt and fresh cilantro.


  • Generous pinch of saffron
  • 3/4 cup hot water
  • 3 lamb shanks
  • Salt and black pepper
  • 15 shelled walnut halves
  • 15 pitted prunes
  • 3 tablespoons ghee or vegetable oil, divided
  • 1 yellow onion
  • 5 cloves garlic, minced
  • 1/2 teaspoon cinnamon
  • 1 cup chopped tomatoes
  • 1/4 cup loosely packed fresh cilantro


Preheat oven to 300 F. Place the saffron in the hot water to bring out the vibrant color and fragrance.

Meanwhile, season the lamb shanks with salt and pepper, and set aside. Place a walnut half inside each prune. Set aside. Cut the onion into 1/2-inch slices.

Heat the tagine base over medium heat for about 2 minutes. Melt 1 tablespoon of ghee in the pan. Add the onions with a pinch of salt and sweat, stirring, until translucent. Pour in the saffron water and allow the onions to absorb the liquid. Once most of the liquid is absorbed, spoon the onions into a bowl. Set aside.

Return the tagine base to the stove and add the remaining ghee. When it begins to smoke, add the lamb shanks and sear to a deep brown on all sides. Remove from heat and add the garlic. Cook for about 45 seconds, then add the cinnamon, tomatoes and stuffed prunes. Season with additional salt. Cover the tagine with the lid and place in the oven to braise for 2 hours.

Remove the tagine from the oven and arrange the saffron onions on top of the braised lamb. Place the lid back on and finish braising an additional 20 or 30 minutes.

Garnish with torn cilantro leaves, and serve with couscous and yogurt.
Braised Lamb Shank Tagine