Lamb Shank Tagine w. Minted Yogurt & Lemon Dressing

A Stokes recipe by our Resident Chef

  • Serves 4
  • 4 Slow-cooked hours
Lamb Tagine
Taste without compromise

What you'll need

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Jar 195g
Case 6x 195g
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  • 4 Lamb shanks
  • 2 Cloves garlic
  • 2 Carrots peeled and diced.
  • 1 White onion peeled and sliced.
  • 2 Tablespoons rapeseed oil
  • 1 x 400g tin chopped tomatoes.
  • 4 Teaspoons Ras El Hanout.
  • 1 Cinnamon stick.
  • 2 Star Anise.
  • 600ml Chicken stock.
  • 1 tin of chickpeas drained.
  • 250g Dried chopped apricots
  • 100g pitted dates (cut in half lengthways)
  • 150g Giant Cous Cous
  • 500ml Water
  • 1 Tablespoon Olive oil.
  • 30g Fresh coriander chopped.
  • 100g Pomegranate seeds.
  • 200ml Natural Yoghurt
  • 2 Lemons
  • 1 Jar Stokes Mint Sauce.

Ours is a twist on a classic mint sauce made with sweet garden mint, white wine vinegar and unrefined raw cane sugar. It adds so much to the delightful complexity of North African flavours and aromas in this lamb tagine – enjoy.


  1. Heat the rape seed oil in a large deep cast iron casserole dish.
  2. Add the lamb shanks and brown all over. Season with salt and pepper.
  3. Remove the lamb shanks and keep to one side.
  4. Add the garlic cloves and onion and fry until soft. Add the carrots and the Ras el Hanout and cook for a few minutes.
  5. Now add the star anise and cinnamon stick and the browned lamb shanks.
  6. Add the chopped tomatoes, chicken stock, the juice of 1 lemon and finally finish with the apricots and chopped dates.
  7. Give everything a stir and cover with a lid or tin foil.
  8. Cook in a medium oven 160 deg c for 3-4 hours or until the lamb is tender.
  9. Once done carefully remove the lamb shanks and stir in the chickpeas. Add the shanks back in and keep warm.
  10. Bring 500ml of water to the boil and add the cous cous. Cook for 6-8 minutes until the cous cous has swelled up. Drain, season with a little salt and mix in the olive oil.
  11. Mix the Yoghurt wit the Stokes Mint sauce and mix well. Add the juice of 1 lemon and stir in.
  12. To serve, sprinkle the pomegranate seeds and fresh coriander over the tagine and drizzle with the mint & lemon dressing and serve with cous cous on the side.