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Lamb shank and lentil tagine

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  • Egg free
  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • Shellfish free
  • Seafood free
  • No added sugar
  • High in dietary fibre
  • High in protein
  • 2 serves veg or fruit

Rich and tender, this lamb shank tagine is the ultimate recipe to make when the temperature starts to drop. 

  • Serves4
  • Cook time2 hour 10 minutes
  • Prep time15 minutes
Lamb shank and lentil tagine


  • 1 tbs extra virgin olive oil
  • 4 Coles Australian Lamb Shanks
  • 1 celery stick, trimmed, coarsely chopped
  • 1 brown onion, thickly sliced
  • 2 carrots, peeled, coarsely chopped
  • 2 garlic cloves, crushed
  • 1 tbs finely grated ginger
  • 2 tsp ground cumin
  • 2 tsp ground paprika
  • 2 tsp ground turmeric
  • 2 cinnamon sticks or quills
  • 400g can diced tomatoes
  • 2 1/2 cups (625ml) salt-reduced chicken stock
  • 1/2 cup (75g) raisins
  • 1/2 cup (100g) dry green lentils, rinsed, drained
  • 1/3 cup chopped coriander
  • Coriander, extra, to serve
  • Natural yoghurt, to serve
  • Toasted flatbread, to serve

Nutritional information

Per Serve: Energy: 2029kJ, Protein: 32g, Fat: 28g, Sat Fat: 10g, Sodium: 603mg, Carb: 24g, Sugar: 22g, Dietary Fibre: 6g.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Heat the oil in a large deep saucepan over medium-high heat. Season the lamb and cook, turning occasionally, for 5 mins or until browned all over. Transfer to a plate.

  2. Step 2

    Add the celery, onion and carrot to the pan and cook, stirring, for 5 mins or until onion softens. Add the garlic and ginger and cook for 1 min or until aromatic. Add the cumin, paprika, turmeric and cinnamon and cook, stirring, for 1 min or until aromatic. Add the tomatoes, stock and raisins. Bring to a simmer. Reduce heat to low and cook, covered, for 11/2 hours or until the lamb is very tender and almost falling off the bone.

  3. Step 3

    Add the lentils and stir to combine. Cover and cook for a further 25 mins or until lentils are tender. Stir in the chopped coriander. Divide the lamb mixture among serving bowls. Top with the extra coriander. Serve with yoghurt and flatbread.