Jul 17 2026
Restaurants›Mariposa›Braised Lamb Shank Tagine Recipe

Braised Lamb Shank Tagine Recipe

Inspired by Mariposa
Time3h
Serves4

Saffron tomato sauce, herbed couscous, pistachio gremolata, pomegranate, kabocha squash

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Ingredients

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For the Braised Lamb Shank

For the Herbed Couscous

For the Pistachio Gremolata

For the Garnish

Method

Cooking the Lamb Shank

  1. 1

    Sear the Lamb

    Heat olive oil in a large Dutch oven over medium-high heat. Season lamb shanks with salt and pepper, then sear until browned on all sides. Remove from pot and set aside.

  2. 2

    Sauté Aromatics

    In the same pot, add onions and garlic. Sauté until onions are translucent.

  3. 3

    Add Tomatoes and Spices

    Add crushed tomatoes, chicken broth, saffron, cinnamon stick, cumin, and the seared lamb shanks back into the pot. Bring to a simmer.

  4. 4

    Braise the Lamb

    Cover and reduce heat to low. Braise for 2-3 hours, until lamb is tender and falls off the bone.

Preparing the Herbed Couscous

  1. 5

    Cook Couscous

    In a saucepan, bring water to a boil. Add couscous, cover, and remove from heat. Let sit for 5 minutes, then fluff with a fork.

  2. 6

    Add Herbs

    Stir in olive oil, parsley, and mint. Season with salt to taste.

Making the Pistachio Gremolata

  1. 7

    Combine Ingredients

    In a small bowl, mix together chopped pistachios, lemon zest, minced garlic, and olive oil. Set aside.

Serving

  1. 8

    Plate the Dish

    Serve the braised lamb shank over the herbed couscous. Top with pistachio gremolata, pomegranate seeds, and roasted kabocha squash.

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