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If you’re searching for thebest lamb shanks recipe that’s full of flavor and slow-cooked until meltingly tender, you’ve found it. This lamb shanks tagine is the kind of dish that fills the kitchen with the aroma of spices, wine, and garlic, and rewards your patience with meat so soft it falls apart with a fork. Whether you’re a fan of Moroccan cooking methods, curious about clay pot cooking, or just looking for a new way to make lamb, this recipe brings together all the elements of comfort, tradition, and rich flavor.
You can make this recipe outdoors over an open flame or indoors in your oven, and you don’t need anything fancy; just a good tagine, some lamb shanks, and a little time. And, if you’re wondering how to make lamb tagine at home, or how to use a traditional North African tagine pot, keep reading.
See how to make the recipe in this video.
What Is a Tagine?
A tagine is a traditional North African cooking vessel, often made of terracotta or clay, with a wide, shallow base and a tall, conical lid. The shape of the lid helps circulate steam back down into the dish as it cooks, keeping everything moist and flavorful. While the term tagine also refers to the stew-like dish often cooked inside it, it’s the pot itself that transforms ordinary ingredients into something special. The gentle, even heat and the steam-trapping lid make the tagine perfect for slow-cooking lamb shanks, which need time to soften and release their rich flavor.
Why Cook Lamb Shanks in a Tagine?
Lamb shanks are naturally tough cuts of meat with lots of connective tissue, which makes them ideal for low-and-slow methods like braising. When you cook lamb shanks in a tagine, the results are next-level: the meat becomes incredibly tender, the vegetables melt into a savory base, and the sauce thickens gently as the dish simmers. A tagine creates a moist, enclosed environment that’s hard to replicate with a regular pan or Dutch oven. And because it retains heat so well, your lamb shanks tagine will stay hot long after cooking; perfect for relaxed family dinners or long lunches with friends.
If you’re looking to buy one, I recommend this clay tagine. It’s sturdy, traditional, and beautifully designed. Just be sure to season it before using.
How to Season a Terracotta Tagine
A terracotta or clay tagine needs to be seasoned before the first use to prevent cracking and make it more durable. This process involves soaking the entire pot in water, drying it, rubbing it inside oil, and baking it slowly. It’s easy but essential, especially for unglazed pots.
If you’re not sure how to season a tagine, I’ve put together a simple video that walks you through the process from start to finish. You can find it below.
Learn how to season a tagine pot in this video.
Once your tagine is seasoned, you’re good to go. But remember: every time you cook, you need to soak it in water for 30 minutes beforehand.
Why You Always Need to Soak a Tagine Before Cooking
Soaking your tagine for 30 minutes before each cook is not optional; it helps prevent cracking from sudden temperature changes. Clay is porous and fragile when dry, and soaking allows it to gradually absorb moisture and heat more evenly. This simple habit extends the life of your tagine and keeps it cooking perfectly for years. Just fill your sink or a large tub with water, fully submerge the base and lid, and let them sit for half an hour while you prep your ingredients.
What Is a Heat Diffuser and Why You Need One
Because clay is sensitive to direct heat, so you need to use a heat diffuser – a tool that distributes heat evenly between your stove or fire and the base of the tagine. Without one, the base can crack from thermal shock. I personally use this cast iron pan as a diffuser and it works great; it’s solid, affordable, and doubles as a cooking pan when I’m not making tagine.
If you’re cooking outdoors over a grill or open flame, place the tagine on top of the diffuser and cover it. For oven cooking, it’s just as important to use the diffuser, and always start in a cold oven. If you preheat the oven before placing your tagine inside, the sudden heat can crack it. Cold starts are gentler and much safer for terracotta.
Red Wine, Stock, and Customization Tips
This lamb shanks tagine includes red wine in the braising liquid, which gives it deep richness and complexity. Use a red wine that you enjoy drinking; it doesn’t have to be expensive, just something you like. You can also switch the water for homemade or store-bought stock if you prefer an even more intense flavor. Lamb, beef, or chicken stock all work well.
Homemade stock makes a noticeable difference in dishes like this. It adds body, layers of flavor, and a more satisfying texture to the sauce. If you’d like to learn how to make your own, I’ve shared a full guide to making different types of stocks below.
One of the joys of this recipe is that it can be adapted to your setup. If you have access to a barbecue or fire pit, the outdoor method gives the dish a lovely rustic feel. Use the diffuser, cover the tagine, and let it simmer low and slow for 1.5 to 2 hours. The aromas of garlic, rosemary, wine, and lamb filling the fresh air is hard to beat.
If you’re cooking indoors, the oven works beautifully too. Just remember: place your tagine on the diffuser, put it in a cold oven, then set the temperature to 175°C (350°F). This slow, even heating protects your tagine and ensures the lamb cooks gently until perfectly tender.
Cooking with a tagine requires some preparation, but when done right, it’s not difficult at all.
What to Serve with Lamb Shanks Tagine
When it comes time to eat, you have options. This lamb shanks tagine pairs beautifully with fluffy couscous, buttery mashed potatoes, or fragrant rice. Each soaks up the rich sauce in its own way, turning the meal into something deeply comforting and satisfying. If you’re serving a group, set out bowls of each and let everyone choose their favorite.
Add a simple salad or some roasted vegetables on the side if you like, but this dish doesn’t need much else. A warm piece of flatbread to wipe the plate clean is always welcome. Let me know if you make it; I hope you’ll love it as much as I do. Enjoy!
Slow-cooked lamb shanks tagine with rich spices, red wine, and tender meat. This delicious recipe be made either in the oven or outdoors.
Total Time:2-2.5 hours
Yield:4 portions 1x
Ingredients
Scale
3–4 lamb shanks
6 tbsp olive oil
2 tsp paprika
2–3 bell peppers, diced
1 onion, chopped
2 carrots, thickly sliced
1 garlic bulb, halved
2 rosemary sprigs
2.5 dl (1 cup) red wine
6 dl (2 ½ cups) water or stock
1 tbsp butter
Black pepper, to taste
Salt, to taste
To Serve
Potatoes, rice, or couscous
Instructions
Soak the tagine for 30 minutes. Let it dry slightly before using.
Season the lamb shanks with salt, black pepper, paprika, and olive oil. Rub the mixture well into the meat.
Sear the lamb shanks on the grill or in a frying pan until golden brown on all sides.
Add the diced bell peppers, chopped onion, sliced carrots, and halved garlic bulb to the tagine. Place the lamb shanks on top along with the rosemary sprigs.
Pour in the red wine and water. Add the butter and season with salt and black pepper.
On the grill: Place the tagine on a heat diffuser and set it on the barbecue. Cover the tagine and cook for 1.5–2 hours, until the meat easily breaks apart with a fork.
In the oven: Place the tagine on a heat diffuser and set it in a cold oven. Set the oven to 175°C (350°F), cover, and cook for 1.5–2 hours, until the meat easily breaks apart with a fork.
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