Lamb Shank Tagine — Apricot & Ras-el-hanout Recipe

Season & dust

Pat lamb shanks dry with paper towels. Season all over with kosher salt and black pepper. Lightly dust each shank with the tablespoon of flour and shake off excess.

Brown shanks

In a large heavy-bottomed ovenproof pot or tagine over medium-high heat, warm 2 tablespoons olive oil and the butter until shimmering. Working in batches if necessary, add shanks and brown on all sides, about 8–10 minutes total per shank. Transfer browned shanks to a plate.

Sauté vegetables

Return pot to medium heat and add remaining 1 tablespoon olive oil if needed. Add sliced onion and carrots and cook, stirring occasionally, until soft and beginning to color, about 8 minutes. Add minced garlic and grated ginger and cook 1 minute until fragrant.

Bloom spices & tomato paste

Stir in ras-el-hanout, ground cumin, paprika and cinnamon and cook 30–45 seconds to bloom the spices. Add the tomato paste and cook, stirring, 1–2 minutes until it darkens slightly.

Deglaze

Pour in the white wine (or 120 ml extra stock) to deglaze, scraping up browned bits from the bottom with a wooden spoon. Let the wine reduce by half, about 2–3 minutes.

Add stock & aromatics

Return the lamb shanks to the pot, nestling them into the vegetables. Add the 750 ml stock, honey, and lemon zest and juice. The liquid should come about two-thirds up the shanks — add a bit more stock or water if necessary. Bring to a gentle simmer.

Oven braising

Cover the pot with a tight-fitting lid (or seal tagine) and transfer to a preheated oven at 160°C (325°F). Braise gently until the meat is very tender and pulls away from the bone, about 2.5 to 3 hours.

Check & add fruit

After about 2 hours, check liquid level — add a splash of stock if it’s evaporating too low. With 30 minutes remaining, stir in the dried apricots and golden raisins so they plump and absorb the braising liquid.

Reduce sauce (optional)

When shanks are tender, remove them gently to a plate and keep warm. Place the pot on the stovetop over medium-high heat and simmer the braising liquid until slightly reduced and saucy, about 5–10 minutes. Taste and adjust seasoning with salt, pepper and honey or lemon if needed.

Assemble

Return shanks to the sauce to rewarm for a minute. Transfer to a serving platter or serve directly from the pot. Spoon the apricot-rich sauce over each shank.

Garnish

Scatter toasted slivered almonds, chopped cilantro and parsley over the shanks. Drizzle a teaspoon of extra-virgin olive oil and offer harissa or chili paste at the table.

Serve suggestion

Serve hot with couscous or steamed rice to soak up the sauce. Leftovers keep in the refrigerator for up to 3 days and taste even better the next day.