Lamb Shank Tagine

Posted: March 13, 2020 | By: Lisa E

Lamb Shank Tagine

Featuring Tagine Spice, Seasoned Salt, Cinnamon Blend Baking Spice, and Mango Apricot Strawberry Balsamic.


4 lamb shanks (can use 1kg/2lb diced lamb or chicken)

1/4 cup plain flour

2 tbsp ghee

4 small white onions, peeled, quartered

3 cloves garlic, crushed

3 tsp Tagine Spice

1 tsp Seasoned Salt

1 tsp Cinnamon Blend Baking Spice

4 cups chicken stock

1 carrot, peeled, chopped

1 red capsicum/pepper, chopped

1 large zucchini, chopped

10 madjool dates, seed removed, chopped (apricots or 3 apples peeled, cored and cut into wedges can be used)

1 tbsp honey

1 tbsp Mango Apricot Strawberry Balsamic

fresh herbs to serve (optional)


Place lamb and flour in a bag, shake to coat. Heat ghee in a heavy based saucepan over medium high heat. Add lamb. Cook, turning until browned all over. Transfer to a plate. Add onion to pan, cook until softened. Add garlic and Saveur spices & salt. Cook stirring for a more 2 minutes.

Return lamb to pan with stock. Bring to a boil and reduce heat to low. Simmer covered for 90 mins. Add carrot, capsicum, zucchini, dates, honey and Mango Apricot Strawberry Balsamic. Simmer uncovered for 30 mins or until lamb is tender. NOTE if using chicken, cooking time will reduce.

Serve with cooked quinoa or mashed potatoes.

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