Lamb Tagine

10 min prep~ 2 h cookServes 4 people


  • 4 lamb shanks (approx. 3 1/2 pounds)
  • 2 1/2 Tbsp lite olive oil
  • 1 brown onion, diced
  • 2 large carrots, cut into chunks
  • 1 (9.3 fl oz) bottle Barker’s Harissa Honey Sauce & Marinade
  • 1 cup chicken stock
  • 1 cup dried apricots or pitted dates
  • Zest of 1 small lemon
To Serve
  • 2 cups cooked whole wheat couscous
  • 1/2 cup unsweetened Greek yogurt
  • 1/2 cup pomegranate seeds
  • 1/4 cup toasted slivered almonds
  • 2 large handfuls fresh cilantro, roughly chopped


  1. Preheat oven to 350ºF bake.
  2. Rub lamb shanks all over with 1 1/2 tablespoons oil and season generously with salt and pepper.
  3. Heat a large dutch oven over high heat. Sear the lamb on all sides (you may need to do this in two batches). Remove onto a plate and set aside.
  4. Reduce heat to medium and add remaining tablespoon oil to dutch oven. Cook onion and carrots for 3-4 minutes, until golden.
  5. Add Barker’s Harissa Honey Sauce & Marinade and chicken stock. Return lamb to pot. Bring to a simmer, then place lid on and cook in oven for 45 minutes.
  6. Add apricots and return to oven for 1 hour. Check halfway through to make sure sauce hasn’t reduced too much (add a little water if needed).
  7. Stir in lemon zest. Season to taste.
  8. Serve lamb tagine over couscous. Add a dollop of yoghurt and garnish wth pomegranate seeds, almonds and cilantro.