Lamb and Broad Bean Tagine





20 min


2 hr 30 min


Like 22


  • 2 tbsp ‏Olive oil
  • 4 (about 300 grams each) ‏Lamb shanks
  • 2 ‏Large red onions, halved, sliced
  • 4 ‏Garlic cloves, crushed
  • 1 tbsp ‏Ground cumin
  • 1 (7 cm) ‏Cinnamon stick
  • 800 grams ‏Cans Italian diced tomatoes
  • 250 ml (1 cup) ‏Campbell's Real Stock Beef
  • 375 grams (2 1/2 cups) ‏Shelled fresh broad beans
  • ‏Salt & freshly ground black pepper
  • 190 grams (1 cup) ‏Couscous
  • 250 ml (1 cup) ‏Boiling water
  • 1 tsp ‏Finely grated fresh lemon rind
  • 1/4 cup ‏Loosely packed chopped fresh continental parsley
  1. Preheat oven to 170°C. Heat oil in flameproof casserole dish over medium-high heat. Add 2 lamb shanks and cook, turning, for 2-3 minutes or until browned. Remove from dish, repeat with remaining shanks.
  2. Add onions and cook, stirring, for 3-4 minutes or until soft.
  3. Add garlic, cumin and cinnamon, and cook for 1 minute or until aromatic.
  4. Return lamb shanks to pan. Add tomatoes and stock. Cover and bring to the boil over high heat. Place in oven and cook, turning shanks occasionally, for 1 1/4 hours.
  5. Meanwhile, cook broad beans in a large saucepan of salted boiling water for about 5 minutes or until just tender. Drain. Rinse under cold running water. Remove the skins. Place the broad beans in a bowl and set aside.
  6. Uncover lamb and cook for a further 20-30 minutes or until lamb is falling off the bone and sauce reduces and thickens.
  7. Add the broad beans for the last 15 minutes of cooking. Taste and season with salt and pepper.
  8. Meanwhile, place couscous in a heatproof bowl. Pour over boiling water while stirring with a fork. Cover, set aside for 3-4 minutes or until liquid is absorbed. Fluff grains with a fork.
  9. Add lemon rind, season with salt and pepper, and stir well to combine.
  10. To serve, spoon couscous onto serving plates. Top with lamb shank, spoon over sauce and sprinkle with parsley.

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