There are few dishes as comforting and aromatic as Lamb Shank Tagine with Apricots & Almonds. This Moroccan-inspired recipe brings together everything we love about slow cooking: tender meat that falls off the bone, spices that perfume the kitchen as they simmer, and a sauce so rich and flavorful it begs to be mopped up with bread or spooned over couscous.
The tagine itself is more than just a dish—it’s a culinary tradition. In Moroccan culture, tagines represent warmth, hospitality, and shared meals. This particular version, featuring lamb shanks paired with dried apricots and toasted almonds, offers a delightful balance of savory and sweet. It’s luxurious enough for festive gatherings yet simple enough to enjoy as a family dinner during colder months.
In this blog post, we’ll cover everything you need to know to make the perfect Lamb Shank Tagine with Apricots & Almonds at home, from ingredient selection to cooking techniques, storage, variations, and serving suggestions.
What is a Tagine?
Before diving into the recipe, let’s pause to understand the heart of this dish: the tagine. A tagine is both the name of the dish and the conical clay pot it is traditionally cooked in. The unique design of the tagine lid allows steam to circulate, keeping the meat moist and tender while concentrating flavors.
If you don’t own a tagine, don’t worry. A Dutch oven or heavy casserole dish works just as well. The key is slow, gentle cooking, which transforms the lamb into a melt-in-your-mouth delicacy.
Why Choose Lamb Shanks?
Lamb shanks are the perfect cut for this dish because they are naturally tough and full of connective tissue. When cooked slowly, the meat becomes incredibly tender, while the marrow in the bone enriches the sauce. Unlike more expensive cuts of lamb, shanks are affordable, making this dish a smart choice when you want impressive results without overspending.
When combined with Moroccan spices, tomatoes, apricots, and almonds, the lamb shanks take on a whole new depth of flavor—sweet, savory, nutty, and aromatic all at once.
Ingredients for Lamb Shank Tagine with Apricots & Almonds
Let’s break down the key ingredients and their role in the dish:
Lamb Shanks
- 4 lamb shanks (trimmed of excess fat)
- These provide the rich, meaty base. Trim off excess fat to avoid a greasy sauce.
Aromatic Base
- 2 large onions (finely sliced)
- 3 cloves garlic (minced)
- 1 thumb-sized piece of fresh ginger (grated)
- Onions add sweetness, garlic provides depth, and ginger brings warmth.
Spices
- 1 cinnamon stick
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 1 tsp paprika
- 0.25 tsp cayenne pepper (optional)
- These spices create the iconic Moroccan flavor profile: earthy, warm, slightly smoky, and gently spiced.
Sauce Elements
- 400 g chopped tomatoes (canned or fresh)
- 500 ml chicken or lamb stock (low-sodium)
- 1 tbsp tomato paste
- 1 tbsp honey
- These build a rich, slightly sweet sauce that clings beautifully to the lamb.
Sweet & Nutty Touch
- 12–15 dried apricots (halved)
- 50 g blanched almonds (toasted)
- Apricots add natural sweetness and a silky texture. Almonds bring crunch and balance.
Garnish
- Fresh parsley and cilantro (chopped)
- Bright herbs lift the richness of the dish and add color.
Step-by-Step Instructions
Step 1: Sear the Lamb
Heat olive oil in a Dutch oven or tagine base. Season lamb shanks generously with salt and pepper. Brown on all sides until golden. This step builds the foundation of flavor through caramelization. Remove and set aside.
Step 2: Build the Aromatics
In the same pot, sauté onions until golden and soft, about 8–10 minutes. Stir in garlic, ginger, and spices. Let the spices toast gently for 2–3 minutes to release their essential oils.
Step 3: Create the Sauce
Add chopped tomatoes, tomato paste, and honey. Stir well, scraping up any caramelized bits at the bottom. Pour in stock and add the bay leaf. Return the lamb shanks to the pot, nestling them in the sauce.
Step 4: Slow Cook to Perfection
Cover with a lid and transfer to a preheated oven at 160°C. Cook for 2 to 2.5 hours until lamb is fork-tender and falling off the bone. Alternatively, simmer on the stovetop over very low heat.
Step 5: Add Apricots
About 30 minutes before finishing, stir in dried apricots. This allows them to plump up and absorb the sauce without disintegrating.
Step 6: Toast Almonds
While the tagine finishes cooking, toast almonds in a dry skillet until golden brown and aromatic.
Step 7: Garnish & Serve
Remove cinnamon stick and bay leaf. Adjust seasoning with salt and pepper. Garnish with almonds, parsley, and cilantro. Serve hot with couscous or flatbread.
Tips for Success
- Brown deeply: Don’t rush the searing process—color equals flavor.
- Use homemade stock: It elevates the sauce compared to store-bought versions.
- Balance sweetness: If your apricots are very sweet, reduce the honey slightly.
- Cook low and slow: The longer the lamb simmers gently, the more tender and flavorful it becomes.
Variations
- With Prunes or Dates: Substitute apricots with prunes or dates for a deeper, darker sweetness.
- With Chickpeas: Add cooked chickpeas in the last 20 minutes for extra texture and protein.
- Spicy Version: Increase cayenne or add fresh chili for a fiery kick.
- Vegetarian Tagine: Swap lamb for butternut squash, chickpeas, and zucchini for a meat-free alternative.
What to Serve with Lamb Shank Tagine
The sauce of this dish is the star, so you need something to soak it up. Here are the best pairings:
- Couscous: The most traditional choice, fluffy couscous absorbs the sauce beautifully.
- Flatbreads: Warm Moroccan-style khobz or simple naan works perfectly.
- Rice Pilaf: Fragrant rice with raisins and almonds complements the dish.
- Roasted Vegetables: Carrots, parsnips, or sweet potatoes make excellent sides.
Storage & Make-Ahead
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Freezing: Freeze cooked lamb shanks with sauce (without garnish) for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Gently reheat on the stovetop over low heat. The flavors actually deepen after a day or two, making it a great make-ahead dish.
Health Benefits
While Lamb Shank Tagine with Apricots & Almonds is a hearty dish, it offers several nutritional benefits:
- Lamb: High in protein, iron, and zinc.
- Spices: Anti-inflammatory properties from turmeric, ginger, and cinnamon.
- Apricots & Almonds: Provide natural sweetness, fiber, and healthy fats.
Final Thoughts
Lamb Shank Tagine with Apricots & Almonds is more than just a meal—it’s an experience. From the slow simmering process that fills your kitchen with the scent of cinnamon and cumin, to the moment you break into the tender lamb, this dish is a celebration of flavor, culture, and comfort.
Lamb Shank Tagine with Apricots & Almonds Recipe
Description
This Moroccan-inspired Lamb Shank Tagine with Apricots & Almonds is a fragrant, slow-cooked dish that blends tender lamb, warm spices, and the natural sweetness of dried apricots. The long simmering allows the lamb to fall off the bone, while almonds add a satisfying crunch. Perfect for special occasions or cozy winter dinners, this recipe delivers a balance of savory, sweet, and aromatic flavors that embody traditional Moroccan cuisine.
Ingredients
For the Lamb Shanks
For the Aromatic Base
For the Sauce
For Garnish
Instructions
Prepare & Sear the Lamb
- Heat olive oil in a heavy-bottomed tagine or Dutch oven over medium-high heat. Season lamb shanks with salt and pepper, then sear on all sides until golden brown. Remove and set aside.
Build the Aromatic Base
- In the same pot, reduce heat to medium. Add onions and sauté until soft and golden (about 10 minutes). Stir in garlic, ginger, and all the ground spices with the cinnamon stick. Cook for 2–3 minutes until fragrant.
Deglaze & Create the Sauce
- Add chopped tomatoes, tomato paste, and honey, scraping up any browned bits from the bottom. Pour in stock and stir well. Add bay leaf.
Simmer with Lamb
- Return lamb shanks to the pot, nestling them into the sauce. Cover with a lid and transfer to a preheated oven at 160°C. Cook for 2–2.5 hours until the lamb is tender and falling off the bone.
Add Apricots
- About 30 minutes before the end of cooking, stir in the dried apricots so they soften and absorb the sauce’s flavors.
Toast Almonds
- Meanwhile, toast almonds in a dry skillet over medium heat until golden brown.
Garnish & Serve
- Once cooked, remove cinnamon stick and bay leaf. Adjust seasoning with salt and pepper. Garnish with toasted almonds, parsley, and cilantro before serving.
Note
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop.
- Freezer-Friendly: Freeze cooked lamb shanks in sauce (without garnish) for up to 2 months.
- Variations: Substitute dried figs or prunes for apricots. Add a handful of green olives for a more savory contrast.
- Serving Suggestions: Traditionally served with fluffy couscous or warm flatbread to soak up the sauce.
