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Lamb Shank and Quince Tagine

Serves four (Gluten Free, Dairy Free)

The lightly perfumed quince is well suited to Moroccan flavours where fruit often plays a part in savoury dishes. And you can’t get more Moroccan than a tagine! If you don’t actually have a tagine, you can use a Dutch oven or casserole dish and cook in the oven.

You can swap the shanks out for diced lamb shoulder or lamb neck.


  • 3 garlic cloves, peeled and chopped (169105)

  • 2 onions, peeled and sliced (168411)

  • 4 lamb shanks(42258)

  • 2 quince, peeled and quartered (165529)

  • 2 tsp ground ginger (172109)

  • 2 tsp ground coriander (172097)

  • ½ tsp ground cumin (172910)

  • ½ tsp ground cardamom (172891)

  • 1 cinnamon quill (172912)

  • 1 tsp sumac (57324)

  • 1 tbsp honey (172860)

  • 3 cups lamb stock (if you can get it, beef if you can’t) (83246)

  • 2 tbsp tomato paste (666733)


Heat your tagine or a large pan (or your Dutch oven if using), add a dash of oil and brown your lamb. Add the remaining ingredients, cover and simmer slowly (or place in a 150°C oven) for two hours.

Serve on a bed of fluffy couscous.


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