Recipe courtesy of Stephen Kalt

Lamb Shank Tagine with Apricot Couscous

Save Recipe
  • Level: Easy
  • Total: 4 hr 10 min
  • Prep: 40 min
  • Cook: 3 hr 30 min
  • Yield: 4 servings
Share This Recipe


4 lamb shanks (shin bone, cut short)

2 cups carrots (sliced on bias, 1/4-inch thick)

2 cups onions, diced

4 tablespoons fresh grated ginger

8 cloves garlic

1 cup raisins or currants

2 tablespoons ground cumin (toasted, fresh ground)

1 tablespoon ground cinnamon

1 cup Kalamata olives

1/2 cup lemon preserves, sliced

1 quart chicken stock

1 quart veal stock

Apricot Couscous:

1 box instant couscous

1 cup green coriander, roughly chopped

1 cup dried apricots, diced

1 cup scallions, diced


  1. In a hot casserole, sear lamb shanks until brown and remove. Saute carrots, onions, ginger and garlic for five minutes. Add raisins and spices and quickly stir. Return lamb to pot and add olives, lemon and stock. Bring to a boil and simmer approximately 2 and 1/2 hours or until fork tender. Season with salt, pepper, and sugar to taste.

Apricot Couscous:

  1. Follow directions on box for preparation of couscous. Add all other ingredients.
  2. Yield: 6 to 8 servings
Angel Hair Pasta with Fresh Tomato Sauce
10m Easy 99%
Seared Scallops
Amanda Freitag

Seared Scallops

13m Easy 99%
Lamb Chops, Crushed Garlic, Sea Salt, and Pepper

Michael Symon

Braised Pork Shank

30m Easy 100%
Alex Guarnaschelli

Lamb Stew

34m Easy 99%