Lamb shank and pumpkin tagine
2
Points®
Total time: 2 hr 20 min • Prep: 20 min • Cook: 2 hr • Serves: 6 • Difficulty: Easy
You don’t need a slow cooker to createthis comforting meal – all you need is time.
Ingredients
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
Zucchini
2 medium, thickly sliced diagonally
Lemon(s)
1 medium, zested, juiced
Honey
1 tbs
Fresh coriander
1 cup(s)
Instructions
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.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.