Authentic Moroccan Lamb Shank Tagine (Tangia)

This Moroccan Lamb Shank Tagine originated in my father's hometown of Marrakech and is packed with flavors of garlic, preserved lemon and lamb. You will love the sauce this dish provides served with a fresh baguette or over a bed of couscous.

  • Author: Salima Benkhalti
  • Prep Time: 10 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours
  • Yield: 3-4 servings 1x
  • Category: Entree, Dinner, Lunch
  • Method: Tajine, Tagine
  • Cuisine: Moroccan, Mediterranean




  • 2 lb lamb shank, cut into 3-4 inch cubes
  • 5 cloves garlic, minced
  • 1 preserved lemon, diced with seeds removed
  • 3 tsp cumin
  • 1 tsp saffron (use twice the turmeric if you can't find saffron) 
  • 2 tsp turmeric
  • 1 tsp salt
  • 1 tbsp olive oil 
  • 1 tbsp ghee (use twice the olive oil if you can't find ghee) 
  • 1 tbsp water 
  • OPTIONAL: 1 tbsp parsley, minced for garnish


  1. Start by preheating your oven to 275 degrees. Arrange the lamb in the base of the tagine. 
  2. In a small bowl combine the minced garlic, lemon, spices, oil, ghee and water. Mix well and pour the mixture over the lamb.
  3. Cover the tagine and bake in the oven for 2 hours or until the lamb reaches an internal temperature of 145 degrees.
  4. Enjoy with a baguette (to soak up the sauce) or over freshly cooked couscous with a sprinkle of minced parsley. 

Keywords: Lamb Tajine, Lamb Tagine, Lamb Tangia