Best 9 Lamb Shank Tagine With Dates Recipes

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Tantalize your taste buds with the exotic flavors of lamb shank tagine with dates, a delectable dish rooted in the culinary traditions of Morocco. This aromatic stew combines succulent lamb shanks braised in a fragrant broth infused with aromatic spices, tender dates, and a symphony of vibrant vegetables. As the lamb simmers, it absorbs the rich flavors of the broth, becoming fall-off-the-bone tender and bursting with savory goodness. The sweetness of the dates balances the savory lamb, while the vegetables add a delightful textural contrast.

Here are our top 9 tried and tested recipes!

LAMB SHANK TAGINE WITH DATES



Lamb Shank Tagine With Dates image

For the best stews, use lamb shanks simmered slowly on the bone. Here, Moroccan seasonings mingle for a bright balance of flavors: sweetness comes from dates and onions, and heat and spice from ginger and cumin. This tagine is traditionally accompanied only by warm whole wheat pita or Arab flatbread. But, if you wish, serve with buttered couscous or even mashed potatoes. Roasted parsnips or wilted mustard greens would harmonize well, too.

Provided by David Tanis

Categories     dinner, main course

Time 3h30m

Yield 4 to 6 servings

Number Of Ingredients 17

3 large lamb shanks, about 4 1/2 pounds
Salt and pepper
6 garlic cloves, minced
1 tablespoon grated fresh ginger
1 tablespoon paprika
2 teaspoons ground cumin
2 tablespoons butter
1 large onion, sliced, about 2 cups
Small pinch saffron
1/2 teaspoon cayenne pepper
1 tablespoon tomato paste
1 2-inch piece cinnamon stick
2 teaspoons dried ginger
1/2 cup chopped dates of any kind, plus 24 whole Medjool dates
1/2 cup golden raisins, soaked in hot water to soften for 30 minutes and drained
1/2 cup pomegranate seeds
Cilantro sprigs, for garnish

Steps:

  • Trim shanks of excess fat, then season generously with salt and pepper. In a small bowl, combine garlic, fresh ginger, paprika and cumin, and smear over shanks. Leave shanks at room temperature to season for at least an hour. (Or you can wrap and refrigerate several hours, or overnight; return to room temperature before proceeding.)
  • In a Dutch oven or heavy-bottomed soup pot, melt butter over medium-high heat. Add onion, saffron and cayenne, and sprinkle with salt. Cook for 5 minutes, until somewhat softened. Stir in tomato paste and cook 1 minute. Lower heat to medium, add seasoned shanks and let cook with onions, turning occasionally, until meat and onions are lightly browned, about 10 minutes.
  • Heat oven to 400 degrees. Add cinnamon stick, dried ginger, chopped dates and water to barely cover (about 31/2 to 4 cups) to the pot. Bring to a simmer, cover pot with a tightfitting lid and place in oven. Bake for 30 minutes, then turn heat down to 350 degrees. Check sauce and add water if level of liquid is below meat. Continue baking for another hour, checking liquid level occasionally, then test meat by probing with skewer or paring knife. It should be quite tender and almost falling from bone, but cooked no further. (Tagine may be prepared to this point up to two days ahead. Reheat gently in a covered pot on the stovetop, adding a little more water as necessary.)
  • Remove meat from pot and place in deep, wide serving bowl. Skim off any surface fat from cooking liquid in pot. Add whole dates to pot and simmer for a few minutes to reduce sauce slightly. Pour sauce and dates over meat. To serve, garnish with raisins, pomegranate seeds and cilantro sprigs.

Nutrition Facts : @context http, Calories 732, UnsaturatedFat 19 grams, Carbohydrate 33 grams, Fat 43 grams, Fiber 4 grams, Protein 55 grams, SaturatedFat 21 grams, Sodium 991 milligrams, Sugar 23 grams, TransFat 0 grams

LAMB SHANK TAGINE



Lamb shank tagine image

This slow-cooked lamb tagine is the perfect freeze-ahead main: make double, put half in the freezer and you'll always have something good to eat during the holidays

Provided by Janine Ratcliffe

Time 3h

Yield Serves 4

Number Of Ingredients 14

4 lamb shanks
2 onions, halved and sliced
2 cloves garlic, crushed
a pinch saffron
½ tsp ground ginger
1 tsp cumin
1 cinnamon stick
10 dates, halved
400g tinned cherry tomatoes
chicken stock
to serve couscous
to serve almonds, toasted and chopped
to serve pistachios
to serve parsley

Steps:

  • Brown the lamb shanks all over in a little oil. Put in a large casserole with the onions, garlic, saffron, ground ginger, cumin and cinnamon.
  • Add the dates, cherry tomatoes and enough chicken stock to barely cover. Cover and simmer for 2-2½ hours until meat is tender. Cool, then freeze. To use, defrost completely overnight, then heat gently until piping hot.
  • Serve with couscous mixed with the almonds, pistachios and parsley.

LAMB SHANK TAGINE WITH DATES



LAMB SHANK TAGINE WITH DATES image

Categories     Lamb     Casserole/Gratin

Yield 4-6 people

Number Of Ingredients 16

3 large lamb shanks, about 4 1/2 pounds
Salt and pepper
6 garlic cloves, minced
1 tablespoon grated fresh ginger
1 tablespoon paprika
2 teaspoons ground cumin
2 tablespoons butter
1 large onion, sliced, about 2 cups
Small pinch saffron
1 tablespoon tomato paste
1 2-inch piece cinnamon stick
2 teaspoons dried ginger
1/2 cup chopped dates of any kind, plus 24 whole Medjool dates
1/2 cup golden raisins, soaked in hot water to soften for 30 minutes and drained
1/2 cup pomegranate seeds
Cilantro sprigs, for garnish

Steps:

  • 1. Trim shanks of excess fat, then season generously with salt and pepper. In a small bowl, combine garlic, fresh ginger, paprika and cumin, and smear over shanks. Leave shanks at room temperature to season for at least an hour. (Or you can wrap and refrigerate several hours, or overnight; return to room temperature before proceeding.) 2. In a Dutch oven or heavy-bottomed soup pot, melt butter over medium-high heat. Add onion and saffron, and sprinkle with salt. Cook for 5 minutes, until somewhat softened. Stir in tomato paste and cook 1 minute. Lower heat to medium, add seasoned shanks and let cook with onions, turning occasionally, until meat and onions are lightly browned, about 10 minutes. 3. Heat oven to 400 degrees. Add cinnamon stick, dried ginger, chopped dates and water to barely cover (about 31/2 to 4 cups) to the pot. Bring to a simmer, cover pot with a tightfitting lid and place in oven. Bake for 30 minutes, then turn heat down to 350 degrees. Check sauce and add water if level of liquid is below meat. Continue baking for another hour, checking liquid level occasionally, then test meat by probing with skewer or paring knife. It should be quite tender and almost falling from bone, but cooked no further. (Tagine may be prepared to this point up to two days ahead. Reheat gently in a covered pot on the stovetop, adding a little more water as necessary.) 4. Remove meat from pot and place in deep, wide serving bowl. Skim off any surface fat from cooking liquid in pot. Add whole dates to pot and simmer for a few minutes to reduce sauce slightly. Pour sauce and dates over meat. To serve, garnish with raisins, pomegranate seeds and cilantro sprigs.

MOROCCAN LAMB TAGINE



Moroccan Lamb Tagine image

One of my favorite winter dinners is a warm, satisfying bowl of stew. And I'm not alone; if you think about it, each nationality has its own version of meat and vegetables simmered in one big pot, whether it's classic Irish beef stew or French beef bourguignonne or Texas chili. One night I came across a recipe for Moroccan lamb tagine in, of all places, an Australian cookbook called Bills Sydney Food. I was feeling adventurous and decided to play around with my own version of it using lamb shanks, Yukon Gold potatoes, sweet potatoes, butternut squash and lots of Eastern spices. I can't think of a more delicious, comforting dinner to serve to family or friends on a cold night. And the best part is that you can make the entire pot a day ahead of time, refrigerate it and just reheat it slowly on top of the stove. All you'll need to make that night is some couscous!

Provided by Ina Garten

Time 3h45m

Yield 6 servings

Number Of Ingredients 19

Good olive oil
6 small frenched lamb shanks (5 to 6 pounds total)
3 cups chopped yellow onions (2 large onions)
3 garlic cloves, thinly sliced
1 tablespoon grated fresh ginger
1 1/2 teaspoons chili powder
1 1/2 teaspoons ground turmeric
1 1/2 teaspoons ground cumin
1/2 teaspoon ground cardamom
1 (4-inch) cinnamon stick
1 (28-ounce) can diced tomatoes, such as San Marzano
2 cups good chicken stock, preferably homemade
2 tablespoons light brown sugar, lightly packed
4 (1/2-inch-thick) slices of lime
Kosher salt and freshly ground black pepper
1 pound Yukon Gold potatoes, unpeeled and 1-inch-diced
1 pound butternut squash, peeled and 1-inch-diced
1/2 pound sweet potatoes, unpeeled and 1-inch-diced
Couscous, for serving

Steps:

  • Preheat the oven to 300 degrees F. Heat 2 tablespoons of olive oil in a very large (12-to-13-inch) pot or Dutch oven, such as Le Creuset. Pat the lamb shanks dry with paper towels. In batches, add the lamb shanks to the pot and cook over medium heat for 3 minutes on each side, until they are nicely browned. Transfer to a plate and brown the remaining shanks, adding a little more oil, if necessary. Transfer all the shanks to the plate and set aside.
  • Add the onions and cook over medium-low heat for 5 minutes, stirring occasionally, adding more oil, if necessary. Add the garlic and ginger and cook for just 30 seconds. Add the chili powder, turmeric, cumin, cardamom and cinnamon and cook for one minute. Stir in the tomatoes and their liquid, the chicken stock, brown sugar, lime, 1 tablespoon salt and 1 teaspoon pepper. Add the potatoes, butternut squash and sweet potatoes and bring to a boil. Place the lamb shanks in the pot, spooning some of the sauce and vegetables over the shanks. (They will not be completely submerged.) Cover the pot and bake for 3 hours, until the lamb shanks are very tender. Serve hot with couscous.

LAMB SHANK TAJINE



Lamb Shank Tajine image

Provided by Food Network

Categories     main-dish

Time 1h50m

Yield 4 servings

Number Of Ingredients 16

2 pounds lamb shank, cut into pieces
1 large onion, chopped
1/2 cup olive oil
1/2 teaspoon ground white pepper
1/2 teaspoon ground ginger
Salt
Small amount saffron threads, crumbled
1/4 teaspoon turmeric
3 sticks cinnamon
1 small bunch fresh cilantro, wrapped together in bouquet
1/2 cup prunes
1 teaspoon ground cinnamon
5 tablespoons sugar
1 teaspoon orange blossom water
1 cup fried almonds
1 tablespoon sesame seeds

Steps:

  • Put the lamb into a tajine or large pot and add the onions, olive oil, white pepper, ginger, salt, saffron threads, turmeric and cinnamon. Brown the meat for a few minutes over medium heat. Add 3 or 4 cups water and the small bouquet of cilantro. Cover and simmer the meat over medium heat until the meat is very tender, about 1 hour. If necessary, add a small amount of water during cooking to prevent the meat from scorching. When the meat has cooked, uncover the pot and continue cooking off the liquid until mostly oils and onions remain with the meat.
  • Put the prunes in a small pot and add enough water to almost cover, about 2 cups. Simmer over medium heat. Add the ground cinnamon, sugar and orange blossom water. Simmer, partially covered, until the prunes are quite tender and sitting in very thick syrup.
  • To serve, put the meat on a large serving platter, or if you've cooked in a tajine, use that as the serving dish. Spoon the prunes and syrup on top of the meat and garnish with the fried almonds and sesame seeds.

LAMB SHANK TAGINE



Lamb Shank Tagine image

I found this recipe for shanks on the net, and added a few things to it to please us. I'm able to cook shanks now there is just the two of us. Shanks are expensive here-too expensive for a family!

Provided by JustJanS

Categories     Lamb/Sheep

Time 2h30m

Yield 3-6 serving(s)

Number Of Ingredients 15

1/2 cup golden raisin (sultanas)
1/2 cup dry sherry
2 tablespoons olive oil
6 lamb shanks
2 large onions, peeled and finely chopped
4 garlic cloves, peeled and crushed
5 cm gingerroot, grated
2 teaspoons ground coriander
2 cups chicken stock
1 pinch saffron
1/2 teaspoon ground cinnamon
1 preserved lemon, rinsed and flesh discarded, sliced (OR 1 lemon and 2 teaspoons salt)
fresh ground black pepper
1/4 cup slivered almonds, toasted in a dry pan until golden
1/4 cup parsley

Steps:

  • Soak the sultanas in sherry for 30 minutes.
  • Heat the oil in a large pan with lid.
  • Brown the lamb shanks well on all sides, then add the onions, garlic, ginger and coriander and cook a further 5 minutes.
  • Heat the stock and add the saffron strands.
  • Allow to stand for 2 minutes to infuse.
  • Add the sultanas and sherry, cinnamon and saffron stock to the pan and bring to the boil.
  • Reduce the heat to a simmer, cover and cook for about 2 hours or until the lamb shanks are tender-check occasionally after 1 1/2 hours.
  • If you are using the fresh lemon rather than the preserved one, slice it and sprinkle with the salt.
  • Cover it with boiling water and set aside until the shanks are cooked, then drain.
  • When the shanks are cooked, remove them and puree half the sauce in a blender or food processor.
  • Return the shanks and pureed sauce to the remaining chunky sauce, and add the lemon (preserved or fresh slices) Season with pepper, sprinkle over the toasted almonds and parsley and serve hot.

LAMB TAGINE WITH DATES & SWEET POTATOES



Lamb tagine with dates & sweet potatoes image

This is one of those wonderful dishes that improves with keeping

Provided by Mary Cadogan

Categories     Main course

Time 2h30m

Number Of Ingredients 12

6 tbsp olive oil
4 onions , thinly sliced
2 tbsp finely chopped fresh root ginger
2kg boneless lamb shoulder, cut into 5cm chunks
4 tsp ground cumin
2 tsp each paprika and ground coriander
2 cinnamon sticks
850ml passata
700g sweet potato , cut into chunks
350g pitted date
100g blanched almond , toasted
good handful coriander , roughly chopped

Steps:

  • Heat the oil in a large, deep pan. Add the onions, then gently fry until softened, about 5 mins. Stir in the ginger, add the meat in batches, then fry on all sides until lightly coloured. Return all the meat to the pan, stir in the spices and cinnamon sticks, then cook for 1 min.
  • Add the passata and 800ml water, then bring to the boil, stirring. Season well, then cover and simmer for 1½ hrs, until the lamb is tender.
  • Add the sweet potatoes, stir well, cover again, then cook for 20 mins or until the potatoes are just tender. Stir in the dates and heat through for 5 mins. Taste and add more seasoning if necessary. To serve, spoon the tagine into a serving dish and scatter with the almonds and coriander.

Nutrition Facts : Calories 646 calories, Fat 32 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 33 grams sugar, Protein 42 grams protein, Sodium 0.82 milligram of sodium

MOROCCAN LAMB TAGINE WITH DATES AND PEARL ONIONS



Moroccan Lamb Tagine with Dates and Pearl Onions image

Categories     Soup/Stew     Fruit     Herb     Lamb     Onion     Stew     Date     Spice     Spring     Winter     Bon Appétit

Yield Serves 6

Number Of Ingredients 12

10 ounces pearl onions
2 tablespoons vegetable oil
3 pounds boneless lamb shoulder or stew meat, cut into 1 1/2-inch pieces
5 tablespoons chopped fresh parsley
1/4 cup chopped fresh cilantro
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/8 teaspoon crushed saffron threads
1 1/2 cups (about) water
8 ounces pitted dates
2 tablespoons honey
2 tablespoons slivered almonds, toasted

Steps:

  • Cook onions in medium pot of boiling water 2 minutes. Drain, rinse under cold water and peel.
  • Heat vegetable oil in heavy large dutch oven over medium-high heat. Working in batches, season lamb with salt and pepper, add to Dutch oven and brown, about 4 minutes per batch. Using slotted spoon, transfer lamb to bowl after each batch is browned. Return all lamb and any juices to Dutch oven. Mix in chopped fresh parsley, chopped cilantro, ground cinnamon, ginger and saffron. Add 1 cup water and 1/2 cup pearl onions. Reduce heat to medium-low. Cover and simmer until lamb is tender, about 1 hour.
  • Using slotted spoon, transfer lamb and pearl onions to bowl. Reserve 3 dates for garnish; add remaining dates and honey to sauce in Dutch oven. Simmer sauce 5 minutes, mashing dates to coarse puree with back of fork. Add remaining pearl onions and simmer until almost tender, about 5 minutes. Mix in remaining 1/2 cup water if necessary to thin sauce. Return lamb mixture to Dutch oven; simmer until heated through about 5 minutes.
  • Season tagine to taste with salt and pepper. Transfer to platter. Top with slivered almonds and reserved dates.

MROUZIA LAMB SHANKS



Mrouzia Lamb Shanks image

This recipe for mrouzia, a Moroccan tagine of lamb shanks with a syrupy sauce made with onions, ras el hanout, honey and raisins, is adapted from "Casablanca: My Moroccan Food" by Nargisse Benkabbou (Firefly, 2018). This centuries-old dish has been around so long that traditional recipes call for large amounts of animal fat and honey, which were needed to preserve the meat before the invention of modern refrigeration. Mrouzia is usually served to celebrate Eid al-Adha (also known as Eid el-Kabir), or other special occasions. Enjoy with fluffy couscous or plenty of crusty bread.

Provided by Nargisse Benkabbou

Categories     dinner, meat, soups and stews, tagine, main course

Time 3h

Yield 4 servings

Number Of Ingredients 13

3 tablespoons olive oil
4 pounds lamb shanks (about 3 to 4 shanks), trimmed of excess fat
1 large yellow onion, grated (about 2 cups)
4 garlic cloves, peeled, crushed and finely chopped
2 teaspoons ras el hanout
3/4 teaspoon kosher salt, or more to taste
1/4 teaspoon ground cinnamon
Generous pinch of saffron threads
2 cups vegetable stock, plus more as needed
1/2 cup blanched almonds
1 cup/150 grams dark raisins
1/4 cup honey
Couscous or crusty bread, to serve

Steps:

  • Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium-high heat.
  • Working in batches if needed, add the lamb shanks and cook until browned on each side, about 15 minutes. (Make sure that the oil is very hot before adding the meat; you should hear a sizzle when the meat touches the pan, otherwise it isn't hot enough.) The meat will be released naturally from the pan once browned on one side, so don't be tempted to turn it beforehand. Transfer the browned lamb shanks to a dish and set aside until ready to use.
  • Reduce the heat under the pot to medium, add the remaining 1 tablespoon olive oil, the onion, garlic, ras el hanout, salt, cinnamon and saffron and cook for about 5 minutes, stirring occasionally.
  • Return the lamb shanks to the pan, add the stock and bring to a boil over high heat. (The meat of the shanks should be mostly covered, but not necessarily fully submerged in the stock.) Cover the pan, reduce the heat to medium-low and simmer gently, stirring occasionally, until the meat is fully cooked and fork tender, about 2 hours, depending on the size of your shanks. If it looks like there isn't enough liquid in the pan and the tagine is drying out at any point during the cooking process, add a couple tablespoons of water.
  • Meanwhile, heat the oven to 400 degrees. Spread the almonds out on a cookie sheet and roast for 10 to 12 minutes or until lightly golden, giving them a good stir halfway through to make sure that they roast evenly. Remove from the oven and leave until cool enough to handle, then grind using a food processor or crush with a rolling pin until coarsely ground. Set aside until ready to serve.
  • Once the lamb shanks are fully cooked, remove them from the pan and set aside. Add the raisins and honey to the sauce and gently stir to combine. Cook, uncovered, over medium-low heat for about 35 minutes, stirring occasionally, until the sauce has reduced to a syrup-like consistency and the raisins are plump.
  • When the sauce is ready, return the lamb shanks to the pan to warm them through and coat them with the sauce. Garnish with almonds and serve immediately with fluffy couscous or crusty bread.

Tips for Making the Best Lamb Shank Tagine with Dates

  • Choose high-quality lamb shanks. Look for shanks that are meaty and have a good amount of marbling. This will ensure that the meat is tender and flavorful.
  • Brown the lamb shanks before braising them. This will help to develop their flavor and create a richer sauce.
  • Use a variety of spices in your tagine. This will give the dish a complex and flavorful taste. Some good choices include cumin, coriander, paprika, and ginger.
  • Don't be afraid to experiment with different vegetables. Tagines are a great way to use up leftover vegetables, so feel free to add whatever you have on hand. Some good choices include carrots, potatoes, onions, and zucchini.
  • Serve the tagine with a side of couscous or rice. This will help to soak up the delicious sauce.

Conclusion

Lamb shank tagine with dates is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. The combination of tender lamb, sweet dates, and flavorful spices creates a dish that is sure to please everyone at the table. So next time you're looking for a new recipe to try, give this lamb shank tagine with dates a try. You won't be disappointed!

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