- 4 lamb shanks
- 3 tbsp olive oil
- 1 onion, thickly sliced
- 2 garlic cloves, peeled, finely chopped
- 1 tsp ras-el-hanout
- 2 tbsp harissa paste
- 2 cinnamon sticks
- ½ tsp ground ginger
- ½ tsp smoked sweet paprika
- 1 tsp ground cumin
- ¼ tsp freshly ground black pepper
- ½ tsp ground turmeric
- 1 x 400g/14oz tin chopped tomatoes
- 1 tbsp clear honey
- ½ tsp saffron
- 350ml/12fl oz chicken stock
- 125g/4½oz stoneless dried apricots, halved
- 110g/3¾oz green olives, stones removed
- 100g/3½oz flaked almonds, leave a few for garnish
- salt and freshly ground black pepper
- 175g/6oz bulgur wheat
- 350ml/12fl oz chicken stock
- 1 small red onion, finely chopped
- 350g/12oz pistachio nuts, shells removed, roughly chopped
- 1 lemon, juice and zest
- 1 pomegranate, seeds only
- 3 tbsp extra virgin olive oil
- 3 tbsp chopped fresh flat leaf parsley
- 3 tbsp chopped fresh coriander leaves
- 3 tbsp chopped fresh mint
- 3 tbsp chopped fresh tarragon
- 2 tbsp coriander cress
- For the lamb shank tagine, preheat the oven to 160C/325F/Gas 3.
- Heat a large tagine pan or a large ovenproof dish. Season the lamb shanks all over with salt and pepper. Pour in the olive oil and, once hot, fry the lamb shanks all over until golden-brown. Remove them from the pan and set aside.
- In the same pan you used to fry the shanks, add the onion and garlic and fry for 2-3 minutes.
- Add the ras-el-hanout, harissa, cinnamon sticks, ground ginger, smoked sweet paprika, ground cumin, freshly ground black pepper and ground turmeric and cook for a further two minutes.
- Add the lamb shanks back to the pan and stir well, then add all of the remaining tagine ingredients – except a few of the flaked almonds for garnish.
- Reduce the heat, cover the pan with a lid and cook in the oven for two hours, or until the lamb is tender.
- Remove the lid and cook for a further 30 minutes, or until the tagine is slightly thickened.
- For the tabbouleh, place the bulgur wheat into a pan with the chicken stock. Bring to the boil, then reduce the heat to a simmer. Cover the pan with a lid and cook for 15-20 minutes over a low heat. When the bulgur wheat is tender, drain off the excess stock.
- Remove from the heat and allow to cool slightly, and then transfer the bulgur wheat to a bowl. Add the red onion, pistachios, lemon juice and zest, pomegranate, olive oil and herbs and mix well. Season, to taste, with salt and freshly ground black pepper.
- To serve, divide the tabbouleh among four serving plates, and then spoon the lamb shank tagine alongside. Chop the coriander cress and sprinkle over the tagine along with the flaked almonds.