Moroccan-Style Lamb Shanks with Apricots

    1 hour 50 min

    This is a gorgeous, easy and pretty quick version of lamb tagine I make on Valentine's Day.

    20 people made this

    Serves: 2 

    • 2 tablespoons extra-virgin olive oil
    • 1 teaspoon cumin seeds
    • 1 onion, thinly sliced
    • 4 cloves garlic, crushed
    • 1 sweet potato, peeled and diced
    • 2 lamb shanks
    • 1 (400g) tin chopped tomatoes
    • 160g chopped dried apricots
    • 1 1/2 teaspoons harissa
    • salt and pepper to taste
    • 2 tablespoons flaked almonds
    • 175g couscous
    • 2 tablespoons extra-virgin olive oil

    Prep:20min  ›  Cook:1hr30min  ›  Ready in:1hr50min 

    1. Heat 2 tablespoons olive oil in a heavy pot over medium heat. Add cumin seeds and cook until they release their aroma for about 1 minute. Stir in the onions, garlic and sweet potatoes. Reduce heat to medium-low; cover and cook for 5 minutes, stirring occasionally so potatoes don't stick.
    2. Put the lamb shanks in the pot and brown on all sides, about 8 minutes. Add tomatoes, apricots, and harissa. Season with salt and pepper. If mixture seems a bit dry, add a splash of water. Bring to the boil, then lower heat and cover. Simmer until meat is tender and falling off the bone, one hour or more, depending on the size of the shanks. Stir occasionally.
    3. Heat a small frying pan over low heat and add the almonds. Stir and cook until almonds are lightly browned, about 5 minutes. Remove from heat and set aside.
    4. Place couscous in a large bowl and slowly pour in boiling water until just covered. Let sit until water is absorbed, about 5 to 10 minutes. Toss couscous with 2 tablespoons olive oil and toasted almonds. Transfer to a serving dish. Spoon the lamb over the couscous and serve.

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    Reviews in English (3)


    I loved it,straight forward to make,i cooked mine long and low in the oven instead of on the hob and served it with brown rice,it was delicious!  -  07 Apr 2012


    This was wonderful and will make it again. I made this for a family of 6. The shanks we tend to get are huge and I cook like to cook them very low & slow (about 3.5 hours). I wish i had kept this in mind when making this dish. Next time I will add the sweet potato about an hour before serving, not from the start as there were no discernible sweet potatoes left. I'm also thinking about substituting dried tart cherries for some of the apricots, just to a little more complexity to the flavor.  -  14 Nov 2009  (Review from Allrecipes US | Canada)


    No but I did use the recipe for veal shanks also and they were also 5 star. Thank you for asking.  -  11 Dec 2018  (Review from Allrecipes US | Canada)