Lamb Shank Tagine with Orange, Kale, Green Olives and Cous Cous

Recipes Lamb Shank Tagine with Orange, Kale, Green Olives and Cous Cous

Tagine is simply North African for a stew of spices, meat and vegetables cooked slowly—give it a try, the reward is a divinely flavoured dish that sings!

10 min prep

270 min cook

4 serves

1.25 serves of veg

0.5 serves of fruit

4 lamb shanks
1 large onion, peeled and sliced
1 tbsp vegetable oil
2 dried bay leaves
2 tbsp ground cumin
1 tbsp ground coriander
1 tsp turmeric
2 tsp sweet paprika
2 cinnamon sticks
1 cup chicken stock*, reduced salt
1 cup of water
80g pitted green olives
2 cups torn kale leaves
2 oranges
½ cup coriander leaves
Pepper

For the cous cous

1 cup couscous*
2 tsp vegetable oil
1 cup boiling water
½ cup chicken stock*, reduced salt

*For Gluten Free: check that products are ‘gluten free’.

*To make Gluten Free: replace couscous with quinoa or brown rice.

Preheat oven to 150°C.
Heat oil in a heavy based frying pan and fry the lamb shanks on all sides until coloured all over. Transfer to a deep casserole dish or oven proof pot.
Use a vegetable peeler to remove strips of the zest from the oranges.
In the same fry pan, cook the onions until golden then add to the lamb shanks.
Add the zest, bay leaves, spices, chicken stock and water, cover with a sheet of baking paper, then cover tightly with two layers of foil so the pot is well sealed. Cook for 4 hours or until the shanks are falling off the bone.
In a medium to large heatproof bowl, rub the oil through the couscous until each grain is coated evenly. Bring the water and stock to the boil. Carefully pour over the couscous, cover and leave to swell for 10 minutes. Gently run a fork through it to fluff it up.
Peel oranges and cut each into 8 large wedges. Add the orange and fresh coriander to the tagine and serve hot with couscous on the side.
Using a ladle, scoop some of the cooking liquid from the pan into a medium saucepan, bring to the boil and add the kale and olives. Simmer for 3-4 minutes until the kale is wilted. Season with pepper, add the kale, olives and sauce back into the shanks.

Serving Suggestion: Onions can be swapped for 12 pickling onions.

Dried bay leaves can be swapped for 4 fresh bay leaves.

Lamb shanks can be swapped for beef chuck.

Stocks can often be high in salt (also known as sodium or sodium chloride), so always look for stock that is low in salt.

For an extra citrus flavour burst, replace 0.25 cup of boiling water with the juice of an additional orange and add a piece of orange zest.

Storage suggestions: Leftover Tagine can be stored in an airtight container in the fridge for 1 – 2 days or in the freezer for 3 – 4 months.

Kids in the kitchen tips: Depending on your child’s age and skill, they can help measure the ingredients, rub the oil through the couscous, or sprinkle the coriander on the prepared meal.

Important

When preparing this recipe:

Double check the food label ingredient list for any allergens each time you purchase it.
Prevent any allergen contamination during preparation, cooking, and serving with proper hygiene and avoiding cross-contact with allergens.

Nutritional Facts

Serving size: 621g	Per serving	Per 100g
Energy (kJ)	2220	357
Protein (g)	37.4	6.0
Fat (g)	27.6	4.5
Saturated fat (g)	7.1	1.1
Carbohydrates (g)	28.8	4.6
Sugars (g)	10.6	1.7
Fibre (g)	9.4	1.5
Sodium (mg)	682.8	109.9