Lamb shank, black garlic and tomato tagine from Persiana: Recipes from the Middle East & Beyond (page 88) by Sabrina Ghayour

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Notes about this recipe

  • et12 on November 09, 2025

    Agree with others, this was a very delicious meal that came together fairly easily but does take time to cook. I too only used four lamb shanks instead of six, but kept the other ingredients amounts the same. It made for more than four servings.

  • Nichill on September 18, 2025

    I've cooked loads of recipes from Persiana. This one tastes great but is by far the most difficult to cook in practical terms. I cooked a 2/3rd qty i.e. 4 lambs shanks not 6. This filled a 26cm Le Creuset casserole so you'd need a huge pot to do the full qty. I also took out the onions and spice mix before browning the meat because they would have burned otherwise. The recipe also talks about stirring the pot once it's cooking. There's no practical way to stir this dish, so I just cooked mine without stirring. It cooked for 2 hours, left overnight, skimmed off masses of fat, reheated the following day with the black garlic, took out the shanks, gave it a good stir, put the shanks back in and gave it the final hour cooking as per the recipe. The sauce reduced down in this time but not sufficiently. I think this was because my shanks were quite large so I had to use quite a lot of water initially to (almost) cover them. A very tasty dish but would use small shanks next time.

  • catmummery on February 03, 2025

    absolutely delicious. lamb falling apart, rich unctuous gravy, love the black garlic and balsamic vinegar combination. Yum.

  • Jojobuch on January 23, 2016

    Added only half the black garlic as it's a little pricey but this is an amazing recipe. Simple preparation (as long as you have some time) but complex flavours. I skimmed off a significant amount of fat at the two hour mark and while I was worried it wouldn't thicken in the final hour, it came out as advertised in the pictures.

  • Foodycat on January 16, 2015

    Very nice. I cooked it in the oven instead of on the stove top, so only stirred less frequently. I also added a chopped aubergine when I added the black garlic, and kept cooking it with the lid on. The sauce was beautifully fragrant and thick and the lamb was meltingly tender.

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