---
title: "What’s cooking today: Lamb shank & date tagine"
description: "Lamb, dates and spices make a delectable threesome, especially when cooked slowly in a tagine, and the magic that the conical lid achieves."
type: "NewsArticle"
publisher: "Daily Maverick"
site: "https://www.dailymaverick.co.za"
section: "MOROCCAN STYLE"
author: "Tony Jackman"
author_url: "https://www.dailymaverick.co.za/author/tonyjackman/"
canonical_url: "https://www.dailymaverick.co.za/article/2022-07-19-whats-cooking-today-lamb-shank-date-tagine/"
published: "2022-07-19T14:30:04"
updated: "2022-07-19T09:28:43"
lang: "en-ZA"
word_count: 360
---

# What’s cooking today: Lamb shank & date tagine

> Lamb, dates and spices make a delectable threesome, especially when cooked slowly in a tagine, and the magic that the conical lid achieves.

By Tony Jackman · Published 19 July 2022, 16:30 SAST · Updated 19 July 2022, 11:28 SAST

## Content

This recipe for a North African tagine is flavoured and scented with *ras el hanout*, which refers to the best spices available at the spice store, all mixed together to create something very special.

Recipes, as a result, vary greatly, and you can take that basic premise and mix your own. But do include cinnamon, cumin, ginger, coriander, black pepper and fenugreek, if you want a mixture close to authentic. I also used allspice, cloves and of course chilli.

**Ingredients**

4 lamb shanks

3 Tbsp olive oil

2 red onions, quartered

250 g dates, chopped

1 red pepper, cut in julienne strips

800 ml vegetable stock

2 Tbsp *ras el hanout* spice mix (see below)

Kosher salt to taste

Fresh mint for garnish

*For the ras el hanout:*

1 heaped tsp ground cumin

1 heaped tsp ground ginger

1 heaped tsp kosher salt

¾ teaspoon black pepper

½ teaspoon ground cinnamon

½ teaspoon ground coriander

½ teaspoon dried chillies

½ teaspoon ground allspice

¼ teaspoon ground cloves

**Method**

Preheat the oven to 180℃. In a small bowl, mix the spices together. After you’ve prepared the dish in a tagine, store the rest in a glass jar.

Brown the shanks on all sides in olive oil. Add the wedges of red onion, the dates and red pepper, season with salt and sprinkle the *ras el hanout* over.

Pour the stock all around. Put the lid on the tagine and place in the preheated oven to cook for about three hours. Pour the liquid off into a saucepan and reduce on a high heat until it has become a beautiful sauce.

Serve with couscous and the sauce, garnished with fresh mint. **DM/TGIFood**

*Tony Jackman is Galliova Food Champion 2021. His**book, foodSTUFF, is available in the DM Shop. Buy it*[*here*](https://shop.dailymaverick.co.za/product/foodstuff-reflections-and-recipes-from-a-celebrated-foodie/)*.*

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