Moroccan Lamb Shank Tagine

• 1/2 pkt (15 g) Moroccan spice
• 2 lamb shanks
• 1 onion, chopped
• 2 carrots, chopped
• 1 apple, peeled, cored & diced
• 50 g pitted prunes
• 1-2 cups chicken stock
• 2 tsp preserved lemon*

STEP 1

Sauté onion and apple, 5 min. Add spice, sauté 1 min. Add lamb shanks, sauté 5 min. 

STEP 2

Add stock, cover and cook on low for 60 min.

STEP 3

Add preserved lemon* and prunes, simmer 30 min.

STEP 4

Remove meat and discard bones. Tear meat rather than cut and put back into the dish. 

HOW TO SERVE

Serve with a couscous salad* and garnish with preserved lemon*.

HINTS & TIPS

SIDES & CONDIMENTS

Couscous salad:

• 20 g almond flakes
• 2 tbsp each of fresh coriander and mint leaves
• 1 cup cooked couscous

Cook coucous and mix all ingredients together. 

SWAPS & ALTERNATIVES

Veggie combos: replace apple and prunes with 1 cup of any combo of dried fruit.

Reduce meat: 1 lamb shank + 200 g cooked chickpeas. 

Alternative: 2 tsp preserved lemon = juice 1 lemon plus zest.