This Moroccan Lamb Shank Tagine recipe comes from my father’s hometown of Marrakech and bursts with flavors of garlic, preserved lemon and tender lamb. The fragrant sauce is perfect with fresh bread or served over couscous.
If you enjoy Moroccan cooking and homemade preserved lemons, this lamb shank tagine is a must-try. The combination of preserved lemon, garlic and traditional Moroccan spices creates a rich, savory sauce that clings beautifully to the meat.
In Marrakech you may see chefs serving Tangia from tall clay pots buried in coals — a traditional approach that differs from the classic conical tagine vessel. While you can prepare Tangia-style lamb in a regular tagine at home, the traditional presentation is a memorable sight.
Ingredients
Use the following ingredients to make this tagine. See the recipe card or ingredient list below for exact quantities:
- lamb shanks, cut into 3–4 inch pieces
- garlic, minced
- preserved lemon, diced with seeds removed
- cumin
- saffron (if unavailable, substitute double the turmeric)
- turmeric
- salt
- olive oil
- ghee (or use double the olive oil if you don’t have ghee)
- water
- optional: minced parsley for garnish
Instructions
Easy Additions
This lamb shank tagine is a versatile base that welcomes a variety of additions. To preserve the texture of vegetables, add them during the last hour of cooking so they remain distinct rather than becoming overly soft.
These combinations reflect traditional Moroccan tajines I grew up with and can be made with lamb or beef.
- Green beans & tomato – the crisp beans and bright tomatoes add a pleasant contrast to the rich lamb.
- Artichoke hearts & peas – artichokes bring a unique, tender flavor that pairs nicely with the spices.
- Apricots or prunes & almonds – dried fruit and nuts create a sweet-savory profile typical of many Moroccan dishes; add them toward the end if you prefer some texture.
What to Serve with Your Tajine
Pair this lamb tagine with fresh, simple sides to balance the richness of the dish. Traditional Moroccan accompaniments offer brightness and contrast.
- Salads – a simple tomato salad, carrot salad, or lentil salad adds freshness and acidity that complements the tagine.
- Mint tea – Moroccan mint tea is a classic beverage to enjoy alongside the meal.
- Fresh fruit – fruit is commonly served in Morocco as an easy, refreshing dessert after savory courses.
- Bread or couscous – serve with warm Moroccan bread (khobz) to mop up the sauce, or spoon the tagine over steamed couscous.
Equipment
A clay vessel such as a tagine or a tall Tangia pot is traditional for this dish, but any ovenproof pot with a tight-fitting lid will work. If you don’t have a tagine, a Dutch oven is a great substitute.
Quality cookware holds heat evenly and helps maintain a gentle, steady temperature for slow-cooking. If you’re seeking a tagine-style piece, choose one that’s oven-safe and sturdy.
Bismillah!
Authentic Moroccan Lamb Shank Tagine (Tangia)
- Author: Salima Benkhalti
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Total Time: 4 hours
- Yield: 3–4 servings
- Category: Dinner, Entree, Lunch
- Method: Tagine, Tajine
- Cuisine: Mediterranean, Moroccan
- Diet: Gluten Free
Description
This Moroccan Lamb Shank Tagine originated in my father’s hometown of Marrakech and is packed with flavors of garlic, preserved lemon and lamb. You will love the sauce this dish provides served with a fresh baguette or over a bed of couscous.
Ingredients
- 2 lb lamb shank, cut into 3–4 inch pieces
- 5 cloves garlic, minced
- 1 preserved lemon, diced, seeds removed
- 3 tsp cumin
- 1 tsp saffron (or double the turmeric)
- 2 tsp turmeric
- 1 tsp salt
- 1 tbsp olive oil
- 1 tbsp ghee (or 2 tbsp olive oil)
- 1 tbsp water
- Moroccan bread or couscous (optional)
Instructions
- Preheat the oven to 275°F (135°C). Arrange the lamb pieces in the base of a tagine or an ovenproof pot.
- Make the marinade. In a small bowl combine minced garlic, preserved lemon, cumin, saffron (or turmeric), turmeric, salt, olive oil, ghee and water. Mix well and pour over the lamb so it’s evenly coated.
- Slow-cook. Cover and bake for about 2 hours, or until the lamb is tender and cooked through. Low, steady heat will produce the most tender result.
- Serve. Serve with Moroccan bread to soak up the sauce or over couscous. Garnish with minced parsley if desired.