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Lamb Shank Tagine by James Martin

Main dish



3h 30min

4 servings



2 tbs olive oil

3 garlic cloves peeled and chopped

1 onion, peeled and diced

5cm ginger chopped

1 red chilli, chopped

1 green chilli chopped

1 cinnamon stick

2 x400g  Cirio Pelati tomatoes

2 tbs Cirio tomato paste

200ml chicken stock

1 tbs honey

4 medium preserved lemons, chopped

100g apricots dried chopped

50g sultanas



2 tsp ground cumin

1 tsp ground turmeric

2 tsp ras el hanout

1 tsp saffron strands

4 tbs olive oil

4 lamb shanks


To serve

1 small bunch mint chopped

1 small bunch  coriander  chopped





  1. Mix the oil and spices for the marinade coat all over the lamb and pop in the fridge for 2 hours or overnight.
  2. Pre heat the oven to 180c
  3. Fry the lamb shanks in a oven proof pot until browned, pop on to a tray. For the sauce add all the  the remaining ingredients and bring to the boil place the lamb on top of the sauce put the lid on and cook in the oven for 3 hours Finish with the herbs.

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