Lamb Shank Tagine with Apricots & Almonds Recipe

Prep Time 25 mins
Cook Time 2 hrs
Rest Time 10 mins
Total Time 2 hrs 35 mins
Cooking Method: , , ,
Cuisine: ,
Courses: ,
Difficulty: Intermediate
Cooking Temp: 160  C
Servings: 4
Best Season: Fall, Winter
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
  • 4 pcs lamb shanks (trimmed of excess fat)
  • 2 tbsp olive oil
  • 1 tsp salt
  • 0.5 tsp black pepper
    • For the Aromatic Base
  • 2 large onions (finely sliced)
  • 3 cloves garlic (minced)
  • 1 thumb-size fresh ginger (grated)
  • 1 cinnamon stick
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • 1 tsp paprika (sweet)
  • 0.25 tsp cayenne pepper (optional for heat)
    • For the Sauce
  • 400 g chopped tomatoes (canned or fresh)
  • 500 ml chicken or lamb stock (low-sodium)
  • 1 tbsp tomato paste
  • 1 tbsp honey
  • 12–15 dried apricots (halved)
  • 1 bay leaf
    • For Garnish
  • 50 g blanched almonds (lightly toasted)
  • 1 tbsp fresh parsley (chopped)
  • 1 tbsp fresh cilantro (chopped)
Instructions
    Prepare & Sear the Lamb
  1. 1
    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.
    2. Build the Aromatic Base
  2. 2
    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.
    3. Deglaze & Create the Sauce
  3. 3
    Add chopped tomatoes, tomato paste, and honey, scraping up any browned bits from the bottom. Pour in stock and stir well. Add bay leaf.
    4. Simmer with Lamb
  4. 4
    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.
    5. Add Apricots
  5. 5
    About 30 minutes before the end of cooking, stir in the dried apricots so they soften and absorb the sauce’s flavors.
    6. Toast Almonds
  6. 6
    Meanwhile, toast almonds in a dry skillet over medium heat until golden brown.
    7. Garnish & Serve
  7. 7
    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.
Keywords: Moroccan lamb tagine, lamb shank recipe, lamb with apricots
Read it online: https://petitepanini.com/recipe/lamb-shank-tagine-with-apricots-almonds-recipe/