Lamb shank tagine with couscous and apricots

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By: Clodagh McKenna From: Good Food Bites

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This recipe is classed as easy

Rating 3.35 / 5 (43 votes)

Prep time:
20 min, plus 10 mins soaking
Cook time:
1 hr 15 min

Clodagh McKenna's fragrant tagine recipe uses lamb shanks, a fashionable and thrifty cut of meat, ideal for slow cooking


1. Heat a heavy bottomed saucepan on a medium heat. Add the olive oil and the cumin seeds and fry for 2 minutes. Then add the onions, sweet potatoes and garlic. Mix well, cover and cook gently for 5 minutes. 2. Add the lamp shanks and brown them on all sides. Add the canned tomatoes and dried apricots and season with salt and freshly ground pepper. Bring to the boil, cover and simmer on a low heat for 1 hour. 3. Meanwhile, prepare the couscous. Heat a frying pan on a low heat, add the flaked almonds and dry-fry, tossing all the time as they burn quite easily, until light brown. 4. Place the couscous in a large bowl, cover with lukewarm water and set aside for 10 minutes until the couscous has absorbed the water.  Transfer the couscous into a into a dish, toss with the olive oil and sprinkle over the fried flaked almonds. Serve the tagine on a bed of the couscous.

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Latest Comment


This was a real success with my children as the meat just fell off the bone. Follwed the recipe completely, but added two cinnamon sticks before putting it in the oven and think it gave a dish an extra 'something'. This will definitely be one i will make again.

TootlesBelfast TootlesBelfast  Posted 24 Jun 2012 7:58 PM

This dish is delicous! I put this in the slow cooker yesterday morning and when I arrived home from work in the evening I had a delicous main course ready for my dinner party. Simple to prepare and a great result what more could you ask for? Everyone asked for seconds, yummy!!!!!!

miss divine miss divine  Posted 13 Mar 2010 12:52 PM