Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Lamb shank tagine with fresh apricots

Middle Eastern 30 Mins Prep · 240 Mins Cook

Preheat the oven to 180°C, gas mark 4.
In a large oven-safe pot or tagine, heat the olive oil over a medium heat. Place the lamb shanks in the pot and season with the salt. Sear the lamb shanks on all sides until browned then remove from the pot. Leave the pan as is.
Finely chop the onions. Mince the garlic. Add the chopped onions to the pot and sauté until softened. Add the garlic and cook for 1 minute. Stir in the cumin, coriander, cardamon, cloves, cinnamon sticks, 1 tsp salt and pepper. Add the tomato paste and cook for 2 minutes.
Pour in the stock and deglaze the pan. Add the seared lamb shanks and tinned tomatoes to the pot until the shanks are partially submerged. Bring the liquid to a simmer. Cover the pot or tagine with a lid or aluminium foil and transfer it to the oven. Bake for 2½-3 hours, or 30 minutes in a pressure cooker, until the lamb is tender and easily pulls away from the bone.
Meanwhile, halve and pit the fresh apricots. Chop the dried apricots. Lightly toast the almonds in a pan over a medium heat.
During the last 15 minutes of cooking, add the fresh and dried apricots and toasted almonds to the pot. Drizzle over the honey. Continue baking until the apricots are soft. Remove from the oven and let it rest for a few minutes.
Prepare the couscous according to package instructions. Chop the coriander.
Serve the lamb shanks topped with fresh coriander and couscous on the side.