Lamb Shank, Pumpkin and Almond Tagine

Lamb Shank, Pumpkin and Almond Tagine

Lamb Shank, Pumpkin, and Almond Tagine

Featuring: Bourbon Balsamic. and Sweet Basil EVOO


  • 2 tsp Sweet Basil EVOO
  • 2 tsp Bourbon Balsamic Vinegar
  • 4 Lamb Shanks
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 2 tsp sweet paprika
  • 1 tsp ground ginger
  • 2 cinnamon sticks or quills
  • 2 red onions, cut into wedges
  • 4 cups (1L) chicken stock
  • 1 can chickpeas, rinsed, drained
  • 1 butternut pumpkin, peeled, seeded, cut into 3cm pieces
  • 1 tbsp honey
  • 1/2 cup (80g) toasted natural almonds, coarsely chopped
  • Coriander leaves, to serve
  • Cooked couscous, to serve


Preheat oven to 300 degrees. Heat the Olive oil in a large casserole dish over medium heat. Add half the lamb shanks and cook, turning, for 5 mins or until brown all over. Transfer to a plate. Repeat with remaining lamb.

Add cumin, ground coriander, paprika, ginger and cinnamon to the dish. Cook, stirring, for 1 min or until fragrant. Return lamb to dish with onion and stock. Bring to the boil. Bake, covered, for 1¾ hours or until the lamb is falling off the bone.

Add Bourbon Balsamic, chickpeas, pumpkin and honey to the dish. Cook for a further 15 mins or until pumpkin is tender.

Divide tagine among serving bowls. Sprinkle with almonds and coriander leaves. Serve with couscous.

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