Lamb Shank and Fig North African Stew
Lamb Shank and Fig North African Stew



  • 2 tbsp olive oil
  • 4 lamb shanks
  • 2 sliced onions
  • 4 chopped garlic cloves
  • 1 tsp each ground cumin and coriander
  • ½ tsp each cayenne pepper, cinnamon, cardamom, and ginger
  • 600ml chicken stock
  • Pinch of saffron, soaked in warm water
  • 1 tbsp honey
  • 12 dried figs
  • 1 tbsp chopped preserved lemon
  • Heat up the oil in a large casserole or tagine. Add the shanks in batches, and brown all over. Remove from the pot, and chuck in the onions. Fry until golden, then add the spices and garlic. Cook for a few mins, then pour in the chicken stock, saffron, and its soaking water. Return the meat to the pot and season well. Bring to a simmer, and cover to cook for 2 hours.
  • Once very tender, remove the meat from the casserole and skim off the excess fat. Return the meat along with the figs, honey, and preserved lemon. Cook for about 30 mins more on a gentle heat to thicken the sauce, then season well, scatter with some fresh herbs, and serve with flatbreads.
2 hrs
4 serving

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