Moroccan · Main course
Meknes Lamb Shank Tagine with Green Olives
Meknes sits in Morocco's olive and vine country, and its cooks braise lamb shanks slowly with cracked green olives, preserved lemon and a generous hand of the local olive oil. The shanks give up their gelatine into a bright, briny sauce sharpened with ginger and coriander — rustic, generous food from the imperial city.
- Prep
- 20 min
- Cook
- 150 min
- Total
- 170 min
- Serves
- 4
- Level
- Medium
Ingredients
- 4 lamb shanks
- 200 g cracked green olives, rinsed
- 1 preserved lemon, quartered
- 2 onions, finely chopped
- 4 garlic cloves, crushed
- 1 tsp ground ginger
- 1/2 tsp turmeric
- Pinch of saffron
- 4 tbsp olive oil
- 1 large bunch coriander, tied
- 1 tsp black pepper
- Salt to taste
Method
- 1
Sear
Brown the shanks well in the olive oil in a wide heavy pot, then lift out.
- 2
Soften the base
Lower the heat, soften the onion and garlic, and stir in the ginger, turmeric, saffron and pepper until fragrant.
- 3
Braise
Return the shanks, add the tied coriander and enough water to come halfway up, cover and simmer gently for 2 hours, turning occasionally.
- 4
Add olives and lemon
Rinse the olives (blanch briefly if very salty), add them with the preserved lemon, and simmer uncovered 20 minutes more.
- 5
Reduce
Discard the coriander bundle and reduce the sauce until it clings to the meat; taste for salt, remembering the olives and lemon.
- 6
Serve
Serve each shank napped with sauce, olives and strips of preserved lemon, with warm khobz alongside.
Chef's tips
- Blanch very salty olives for 2 minutes to keep the sauce balanced.
- Shanks need real time — don't rush the two hours or the meat won't slip from the bone.
- Use only the rind of the preserved lemon if you want a milder, less bitter finish.
Frequently asked questions
What olives are best?
Cracked green olives (called zeitoun meslalla in Morocco) hold their shape and bite. Avoid soft black table olives, which go mushy in a long braise.
Can I make this in the oven?
Yes — braise covered at 160°C for the same time. The stovetop tagine simply lets you watch the reduction more closely.