Served with pomegranate couscous & minted sheep yogurt.

Serves 4 as a main course

Preparation & Plating

4 lamb shanks
Pomegranate couscous
Minted Sheep yogurt


  1. Fully reheat the lamb shanks in the sauce, reducing the liquid to intensify the flavours.
  2. Serve in a traditional tagine on the couscous and with a side of minted yoghurt.
  3. Be generous with the veg mix as a topping

Lamb shank tagine

4 Ovation lamb shanks
1 ½ tsp ground cumin
1 Tbsp smoked paprika
2 tsp ginger powder
1 tsp cinnamon powder
1 tsp coriander powder
½ tsp milled black pepper
1 Tbsp liquid honey
2 Tbsp flaked sea salt
200g dried apricot – sliced
200g red onion – peeled & sliced
150g fennel bulb – sliced
30g ginger root- peeled & finely sliced
1 mild dry chili – torn
50g black olives- destoned & torn
2 litres lamb or chicken stock – pre-heated


  1. Cover the lamb shanks well, with the honey, spices and salt and rub in well.
  2. Ideally leave to marinate overnight.
  3. Heat a little olive oil and seal the lamb shanks, being careful not to overcook and burn the spices.
  4. Place into an ovenproof dish or tagine with all the remaining ingredients and pre-heated stock.
  5. Place into a moderate oven and cook for 1½ – 2 hours until the lamb shanks are tender.
  6. Either serve or preferably, leave to fully cool overnight and reheat in the liquid and reduce for a more intense flavour.

Pomegranate couscous

300g cooked moghrabieh or pearl couscous
¼ cup pomegranate seeds
1 cup flat leaf parsley
1 cup mint leaves
2 Tbsp shallot – finely diced
2 Tbsp dried currants
¼ cup pine nuts – toasted
1 large lemon – zest & juice
¼ EV olive oil
1 tsp ras el hanout
Salt & milled black pepper


  1. Mix all ingredients gently together.
  2. Leave for the flavours to infuse for at least 20 minutes before serving.

Minted sheep yogurt

150g sheep milk yogurt
1 Tbsp fresh mint – chopped


  1. Mix all ingredients together