Lamb Shank and Apple Tagine


Inspired by

This dish packs a lot of flavor and says “world traveler” in one bite.


  • 6 French-trimmed lamb shanks, lightly salted and peppered
  • 1/4 cup plain flour
  • 2 tbsp extra virgin olive oil
  • 6 shallots, quartered
  • 4 garlic cloves, pressed and minced
  • ½ Tablespoon fresh ginger, finely grated
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • 1 tsp curry powder
  • 4 cups (1 litre) beef or chicken bone broth
  • 1 cinnamon stick
  • 1 carrot, halved lengthways, thickly sliced
  • 4 small potatoes, peeled and quartered
  • ½ cup water
  • 3 Gala apples, peeled, cored, cut into thick wedges
  • ¼ cup chopped fresh parsley, plus a few extra sprigs to garnish
  • Orange zest, to garnish


  1. Place lamb and flour in a snap-lock bag.
  2. Seal bag and shake to coat.
  3. Heat oil in a large, heavy-based saucepan or cast-iron skillet over medium-high heat.
  4. Add lamb shanks. Cook, turning, for 5 minutes or until browned all over.
  5. Transfer lamb to a plate. Add shallots to pan that the lamb was just cooked in.
  6. Cook, stirring, for 3 minutes or until softened.
  7. Reduce heat slightly and add garlic, ginger, and spices. Cook, stirring, for 2 minutes or until fragrant.
  8. Return lamb to pan with stock and cinnamon stick. Bring to the boil.
  9. Reduce heat to low. Simmer, covered, for 1 hour 30 minutes.
  10. Add carrot, potatoes, apple, and 1⁄2 cup water. Simmer, uncovered, for 30 minutes or until lamb is tender.
  11. After removing from heat, add in chopped parsley.
  12. Place lamb on serving platter and sprinkle with extra parsley and orange zest.

Pairs well with cooked barley or rice.