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Photo of Lamb shank and pumpkin tagine by WW

Lamb shank and pumpkin tagine

Total Time
2 hr 20 min
20 min
2 hr
You don’t need a slow cooker to createthis comforting meal – all you need is time.


Olive oil

1 tbs

Lamb shank meat, off the bone, raw

750 g, (buy 1.5kg)

Red onion

1 medium, cut into wedges

Fresh ginger

2 tsp, finely grated

Moroccan seasoning

1 tsp, (ras el hanout)

Salt reduced chicken stock

4 cup(s), (1 litre)

Butternut pumpkin

800 g, cut into 3cm cubes


2 medium, thickly sliced diagonally


1 medium, zested, juiced


1 tbs

Fresh coriander

1 cup(s)


  1. Preheat oven to 150°C. Heat the oil in a large flameproof ovenproof casserole dish over medium-high heat. Cook the lamb, in 2 batches, turning, for 5 minutes or until brown all over. Transfer to a plate.
  2. Cook the onion, garlic, ginger and ras el hanout in the dish, stirring, for 2 minutes or until fragrant. Return the lamb to the pan. Add the stock and bring to a simmer. Remove from heat.
  3. Bake, covered, for 1½ hours or until the lamb is tender. Add the pumpkin. Cook, covered, for a further 20 minutes or until almost tender. Add the zucchini, lemon juice and honey and cook, covered, for a further 10 minutes or until the lamb is falling off the bone. Skim the surface of the tagine with a metal spoon to remove any fat that has risen to the top.
  4. Divide the tagine among serving bowls. Top with the coriander leaves and lemon zest.


Ras el hanout is a mixture of spices commonly used in North African cuisine. You can also use Moroccan spice mix in this recipe.