
Moroccan Lamb Shank Tagine
PREP TIME
10 minutes
COOK TIME
90 minutes
YIELDS
4

Memories
The tagine dates back to Harun al Rashid, a late eighth-century ruler of the Islamic empire. Foods cooked ta-gine-style appeared in The Thousand and One Nights in the ninth century.
Although originally a Berber dish, the tagine has evolved with the history as waves of Arab and Ottoman invaders, Moorish refugees from Andalusia and French colonialists have left their influences on the cuisine.

Directions
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.