Braised Lamb Shanks with Plums, Apricots, and Ginger: A Fragrant Tagine
Spice-infused stew of tender meat and dried fruit brings cozy, richly layered flavors.
Moroccan cuisine is famed for its lavish use of spices and its intricate balancing of sweet and savory flavors. One classic dish that exemplifies these qualities is a tagine of lamb shanks braised with plums, apricots, and a bouquet of fragrant spices. This deeply satisfying stew yields meat so tender it slides off the bone, while infusing the sauce with the sweetness of dried fruit, root vegetables, and golden honey. Here, we walk you through every step to create a showstopping main course fit for a celebratory meal or cozy family dinner.
Why This Recipe Works
- Slow braising turns even tough cuts like lamb shanks into meltingly tender meat bathed in richly flavored sauce.
- Layered aromatics—onion, garlic, and especially fresh ginger—create the complex backbone essential to Moroccan stews.
- Dried fruits, such as plums and apricots, provide a gentle sweetness that balances the natural savoriness and spice of the lamb.
- Warm spices like cinnamon, coriander, saffron, and cumin infuse the broth with deep, inviting fragrance.
- Finishing additions like honey and fresh herbs amplify the flavors and add a final glossiness to the sauce.
Ingredients
| Ingredient | Purpose |
|---|---|
| 4 lamb shanks (about 1.5kg total) | Main protein, provides richness and body |
| Salt and freshly ground black pepper | To season lamb thoroughly at every stage |
| 2 tbsp olive oil | For browning the shanks and sautéing aromatics |
| 2 medium yellow onions, diced | Layered sweetness, foundation of sauce |
| 8 garlic cloves, minced | Pungency and aromatic undertones |
| 2-inch piece of fresh ginger, peeled and minced or finely grated (about 2 tbsp) | Essential fresh, spicy note |
| 2 tsp ground coriander | Warm, citrusy flavor |
| 1 tsp ground cumin | Earthiness and depth |
| 1 tsp ground cinnamon | Signature Moroccan warmth and aroma |
| 1/2 tsp ground turmeric | Mild earthy color and flavor |
| 1 pinch saffron threads (optional but traditional) | Exquisite fragrance and color |
| 2 carrots, peeled and cut into thick coins | Background sweetness, body for the stew |
| 1 cup diced tomatoes (fresh or canned) | Adds acidity and rounds out the sauce |
| 2 cups low-sodium chicken broth (or lamb/vegetable stock) | Braising liquid, flavor base |
| 8 dried plums (prunes), pitted | Rich, sticky sweetness |
| 8 dried apricots | Tangy, bright layer of sweet flavor |
| 2 tbsp honey | Final touch of smooth sweetness |
| 1/4 cup roasted almonds, coarsely chopped | Crunchy garnish, textural contrast |
| 1/4 cup fresh cilantro and/or parsley, chopped | Herbal freshness at the finish |
| Couscous or crusty bread | For serving and soaking up the sauce |
Step-by-Step Instructions
- Season and Brown the Shanks:
Generously season the lamb shanks with salt and pepper.
Heat half the olive oil in a large heavy Dutch oven or stovetop-safe tagine over medium-high heat. Brown the shanks in batches until well caramelized on all sides, about 10 minutes total. Set them aside on a tray as you go.
- Build the Aromatic Base:
Reduce the heat to medium, add the remaining oil, then the onions and a pinch of salt. Sauté until the onions are soft and just starting to take color, about 8-10 minutes.
For another take on braised lamb that delivers a unique kick, explore our Braised Lamb Shoulder with Dried Chiles and Dates. The combination of spice and sweet creates an unforgettable depth of flavor that can redefine your favorite comfort food.Stir in the garlic and ginger. Cook until fragrant, about 2 minutes.
Add coriander, cumin, cinnamon, turmeric, and saffron. Sauté the spices for 1 minute until aromatic.
- Add Vegetables and Broth:
Stir in the carrots and diced tomatoes. Return the browned shanks to the pot, nestling them into the onion mixture. Pour in the broth so the liquid comes about halfway up the meat.
Bring to a simmer and scrape up any browned bits from the bottom.
What if you want to switch things up? Our Red Wine-Braised Beef Shanks recipe offers a rich alternative that tantalizes the taste buds with its velvety texture and robust flavor profile. It’s perfect for those who seek an equally flavorful yet distinct experience when it comes to slow-cooked meats. - Braise Gently:
Cover tightly with a lid, lower the heat to maintain a gentle simmer (or move to a preheated 325°F/165°C oven).
Braise for 1 1/2 hours, turning the shanks halfway through to ensure even cooking.
- Add Fruits and Honey:
Scatter the plums and apricots into the pot around the shanks. Drizzle with honey. Re-cover and continue braising for another 45 minutes to 1 hour, until the lamb is very tender and the fruit is soft and integrated into the sauce.
Don't miss out on trying our Mastering Stinco: Braised and Roasted Pork Shanks—a hearty Italian classic that brings another dimension of richness to your culinary adventures. This dish harmonizes perfectly with the techniques used in our lamb shank recipe while infusing traditional flavors that are sure to impress. - Reduce and Finish the Sauce:
If the sauce seems thin, remove the shanks and fruit to a platter, increase the heat, and reduce the sauce uncovered until thick and glossy (about 10 minutes). Taste and adjust for salt, pepper, or honey.
Return the lamb and fruits to the pot, swirl to coat, and keep warm.
- Serve:
Transfer each lamb shank with some of the sauce, plums, apricots, and carrots to warm plates.
Sprinkle generously with chopped roasted almonds and fresh herbs. Serve with fluffy couscous or crusty bread.
Tips, Tricks, and Ingredient Swaps
- Make ahead: Braised lamb shanks can be cooked up to 2 days in advance; reheat gently, allowing the flavors to deepen.
- Swap the fruit: Substitute dried figs, golden raisins, or dates for plums or apricots according to season or preference.
- Add heat: A pinch of cayenne or a chopped mild chili complements the honeyed sweetness.
- Vegetarian? Try replacing lamb with hearty vegetables like eggplant, chickpeas, and pumpkin, keeping the spices and technique the same.
- No tagine? A heavy Dutch oven works perfectly for this style of long braise.
What Makes a Tagine?
A tagine is both the name for a distinctive North African earthenware cooking vessel and the slow-cooked stew prepared within it. The conical lid returns moisture to the pot, producing exceptionally juicy meats and concentrated sauces. While this lamb shank recipe works beautifully in a tagine, it is equally suited to braising in a Dutch oven or any heavy, tightly lidded pot.
- Tagines tend to emphasize a gentle simmer rather than a hard boil—patience is crucial.
- Layering aromatics, spices, and dried fruits is traditional throughout Morocco for infusing braises with depth and a haunting sweetness.
Serving Suggestions
- Pair lamb shank tagine with steamed couscous for the most authentic experience, but simple rice or quinoa works well too.
- Serve with a Moroccan chopped salad—cucumber, tomato, lemon, and fresh herbs brighten the meal.
- Accompany with slices of toasted flatbread or crusty baguette to mop up every drop of sauce.
- A dry red wine or mint tea complements the aromatic spices perfectly.
Frequently Asked Questions (FAQs)
Q: Can I make this dish in a slow cooker?
A: Yes. After browning the shanks and sautéing the aromatics, transfer everything to a slow cooker, add the broth, and cook on low for 7–8 hours, adding the dried fruits in the last 2 hours for best texture.
Q: Is this recipe adaptable to other meats?
A: Absolutely. Beef shanks, oxtail, or even chicken thighs can be substituted for lamb. Adjust the braising time as needed for tenderness.
Q: My sauce is watery. How do I fix it?
A: Remove the lamb and fruits when they are tender, then rapidly simmer the sauce uncovered to reduce and thicken to your preferred consistency.
Q: Are there vegetarian versions of Moroccan fruit tagines?
A: Yes. Swap the lamb for chunky vegetables (pumpkin, eggplant, carrot) and chickpeas. Raise the spice levels and use vegetable stock for a rich and satisfying dish.
Nutrition Snapshot (Per Serving, Approximate)
| Calories | Protein | Fat | Carbohydrates | Fiber |
|---|---|---|---|---|
| 680 | 40g | 32g | 62g | 7g |
This recipe is rich in protein and minerals, but also delivers the antioxidants and fiber found in dried fruits, carrots, and fresh herbs.
Expert Tips for Showstopping Braised Lamb
- Sear the shanks well for maximum savory flavor and color in the final dish.
- Use a mix of dried fruits in varying sizes and tartness for best balance.
- Don’t rush the braise—the deep flavor relies on the hours-long gentle cooking to break down the collagen.
- Top with toasted almonds right before serving for both crunch and visual contrast.
- Let leftovers sit overnight—the taste is even better the next day.
Conclusion
Moroccan-inspired braised lamb shanks with plums, apricots, and ginger is a time-honored dish that transforms simple ingredients into an extraordinary meal through the alchemy of slow cooking and vibrant spices. It’s proof that the heart of Moroccan cuisine lies in its depth of flavor, contrast of textures, and the irresistible interplay of sweet and savory.
References
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