Lamb Shank Tagine With Dates Recipe (2024)

The first time I made this, following the recipe scrupulously, it was a big disappointment-too sweet, overpowering any other flavor. I tried it again today, eliminating the chopped dates entirely, upping the heat slightly and halving the medjool dates at the finish. Also used 4 cups of chicken broth for added richness, came up about three quarters of the height of the meat, which was plenty for a good braise. Added raisins and pomegranate seeds at the end. Lovely meal.

This recipe is superb for lamb, large chunks of beef, or chicken thighs. Only...
parboil and then roast the garlic and the parsnips. When really soft, mash into potatoes and add olive oil and S & P.
Serve with a roasted tomato salad with a special dressing.

I didn't have any dates the day I decided to make this with lamb shanks I had in the freezer, so I substituted prunes which worked quite well!

No need for shanks to be covered. Just make sure there is always some liquid in the pot. The steam will cook the shanks nicely.

This dish was delicious, but too sweet. Next time, I would halve the dates to balance the flavor of the lamb with the sauce. You can taste as you go if you’re not sure how many dates to add, which I should have done. Also, to keep the cost down, I will try this with skinless, bone-in chicken thighs next time as well. Regardless, it’s a beautiful dish to serve with a wonderful aroma!

How did you change the recipe to adapt it to a pressure cooker version?

I loved this. It had so much flavor. I did the spice rub the night before. My saffron and spices were new - anyone complaining this was bland - it could be you have old spices. Also, I used 1 c. chicken broth and 3 c. water. My shanks were not completely immersed (not the right pot) so I made sure I turned them every 45 minutes or so. incredible. served over cauliflower "couscous" with saffron, raisins and toasted almonds. leftover brunch the next day: add a poached egg. #baller

Definitely recommend! We added 3 times the tomato paste and double the butter (cuz we just luv tomato) and didn't regret it. Also, we added 2 cups or so of cauliflower to tagine (cooked with the onion and spices, hence extra butter), and wow......delicious. I love cooking with my new tagine....wonder why none of the recipes ever include veggies??? The cauliflower was not soggy....it was perfect. Throw it on in! It won't disappoint ;)

Loved this recipe. Marinated Shanks overnight. Doubled cayenne and a bit more tomato paste. Used chicken stock instead of water. Made a day ahead, skimmed and reheated. Did not use whole dates at end but raisins and pomegranate a must. Delish. Leftovers that sat another day were even better. Might use toasted almond slivers as a garnish too...and add a bit of ground toasted almonds in the sauce next time.

I make this with bone-in lamb neck and other types of stew meat instead of shanks. It is simply marvelous.

This recipe didn't do much for me. I will say that the pomegranate seeds are absolutely necessary, as are the golden raisins, to introduce a little acid into an otherwise pretty sweet and bland recipe. Probably will not make again.

This is such a delicious recipe. I made it two days ahead, separated the meat from the stock to refrigerate, then removed the fat from the stock once it was chilled and reduced it down. The flavors are wonderful, just like being in Morocco!

I used the smaller forequarter shanks (sweeter & more tender), & cooked in my Scanpan tagine on the stovetop at a low simmer! I also used half and half homemade chicken stock & water and only 2 cups. While I turned the shanks twice during the 2 hour simmering time, this was a small price to pay for a delicious result. The shanks were juicy & tender and the sauce just the right texture & flavor!

I used ras al hangout istead of the individual spices. Easy and flavorful

I debated to add this, but am going ahead even though I made this as a stew instead of lamb shanks.I made this as a stew to cater to family wishes, and it turned out great! I took previous reviewers comments to heart and halved the amount of dates. That was a good call. In lieu of pomegranate seeds, we drizzled pomegranate molasses over our bowls, after adding the raisins and cilantro. It was very tasty and did a great job of offsetting the sweetness of the dates.

Litterary Heavenly!

Delicious!! I used shanks that had about 1 inch trimmed from the end and followed the recipe. The only thing I changed was using regular raisins since I didn't have golden ones.

I made this recipe with only one tiny modification based on sensible feedback in the comments, this being I used boned shanks. That aside I did everything the same and the subtlety of this dish and balance is sublime. I defrosted pomegranate seeds, they were perfect. I’d like to congratulate Karen below on cooking a completely different dish and recipe to this Moroccan beauty. Next time I make a cheeseburger I’ll remove the cheese and add cauliflower, then call it a cheeseburger.

After reading that others found the dish sweet and in need of acid, I added 1/2 cup of unsweetened cranberry juice which was on hand, pomegranate juice would be more Moroccan and used chicken stock in lieu of water. I used 4 smallish shanks and doubled the spices, added a tsp of ground cardamom. I diced the dates I had on hand and didn’t finish the dish with more because of the sweetness factor. Golden raisins and pomegranate seeds are a must. Everyone loved it!

Yum! Very good. Had just under 2 lbs of bone in lamb shanks so added 1/2 head of cauliflower and carrot when adding broth. Cauliflower should be added later and was too mushy. Used 3 cups chicken broth, added 1 cup water after 30 min. 1/2 tsp cinnamon instead of stick. As others said, halved the dates and didn’t add any at the end. Was plenty sweet. Added 1-2 tbs of apple cider vinegar to brighten at the end. Served over Israeli cous cous.

Wonderful dish, a lot of typical North African flavors, I added fresh cranberry beans which made it an even more complete meal. We really enjoyed it a lot and fun to make !

It was fine (how could tagine not be?), but I agree with others who said flavors were uninteresting relative to what one might expect for tagine. Wouldn't make it again without 1) adding additional spices co-opted from other tagine recipes, and 2) using broth instead of water. Would also use far fewer dates to make less sweet. Lamb was cooked perfectly. Actually only takes 2.5 hours start to finish.

This was way too sweet for us. As others have said, the dates were overwhelming.

Less water and add cauliflower as previously suggested. I used Roma tomatoes instead of paste,

Made this recipe exactly as it was written - it was a lot of work but was hands down the best tasting dish I’ve ever cooked.

So delicious!!! I put chickpeas at the last 30 minutes. The pomegranate seeds and raisins were tasty and great idea. I didn’t put the dates in.

I am confused about the pomegranate seed garnish. Is that actually added to the meat or does it sit around edge of dish to look pretty? Would that be a mess to eat with the meat and having to spit all the seeds out?

Yummy - switched raisins for currants as did not want too sweet.Otherwise followed recipe. New family fave!

Does "barely cover" mean that the meat is just barely 100% under liquid with little above it, or that barely any of the meat is covered but that most of it is uncovered.