Lamb shank tagine from Cooking Meat: A Butcher's Guide to Choosing, Buying, Cutting, Cooking, and Eating Meat (page 155) by Peter Sanagan

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute chili powder, garlic powder, ground fennel, and ground cumin for harissa paste, lemon zest for preserved lemon, paprika for smoked paprika, and this book’s Chicken stock for chicken stock. Refrigerate seasoned lamb for 6 hours.

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