Lamb is the most commonly cooked dish in Morocco and is usually prepared the traditional way in a tagine. Across the region, their resourceful cooks use almost every part of the animal to both utilise its fantastic flavour and cut down on food waste. Our Moroccan lamb recipe uses one of the most-loved cuts – the shanks! Cooked low and slow until sumptuous and falling-off-the-bone, the rich meat is paired with sweet prunes and tangy preserved lemon to create a beautifully balanced, rich dish. Try it out here Moroccan Lamb Shank Tagine