Classic Lamb Shank Tagine | Jamie Oliver

lamb shanks

🥗Healthier: beef shanks

💰Cheaper: pork shanks

Beef and pork shanks are more affordable and still provide rich flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has similar health benefits, while canola is often less expensive.

chickpeas

🥗Healthier: lentils

💰Cheaper: white beans

Lentils provide protein and fiber, while white beans are often cheaper.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs can be used for convenience, though fresh adds more flavor.

Season lamb shanks with sea salt and black pepper.

Add about a teaspoon of Ras el Hanout (or Garam Masala) to the lamb.

Crush half a teaspoon of coriander seeds and a pinch of cumin using a pestle and mortar; sprinkle over the lamb.

Drizzle olive oil over the lamb to help the spices stick.

Slice about 1 kg of fresh tomatoes and season with salt and pepper.

Add dried apricots for sweetness.

Crush garlic with the skin on using a garlic crusher and add to the mix.

Place the mixture at the bottom of the tagine, including all juices.

Add a few new potatoes to the tagine.

Place the seasoned lamb shanks on top of the mixture in the tagine.

Cover and cook for about two to two and a half hours.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary