Central Spiced Lamb Tagine with Preserved Lemon

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

A fragrant Moroccan-inspired lamb tagine where tender lamb shanks simmer in a sauce enriched with preserved lemon and warming spices, embodying the heart of Middle Eastern flavors. This middle eastern ready in about 155 minutes pairs (about 3 lbs) lamb shanks, olive oil, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 pieces (about 3 lbs) lamb shanks
• 3 tbsp olive oil
• 1 large, finely chopped (about 1 cup) onion
• 4 cloves, minced garlic cloves
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp ground cinnamon
• 1 tsp ground turmeric
• 1 medium, pulp removed, rind thinly sliced preserved lemon
• 2 cups chicken broth
• 1 can (15 oz), drained and rinsed chickpeas
• 1/4 cup chopped fresh cilantro
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 tbsp honey

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottom pot over medium-high heat. Add 4 lamb shanks and brown on all sides for about 8 minutes, turning occasionally until a deep golden crust forms; remove and set aside.
2. Step 2: Reduce heat to medium. Add 1 large finely chopped onion and sauté for 5 minutes until softened and translucent. Stir in 4 minced garlic cloves and cook 1 minute until fragrant.
3. Step 3: Add 2 tsp ground cumin, 2 tsp ground coriander, 1 tsp ground cinnamon, and 1 tsp ground turmeric to the onions and garlic, stirring continuously for 1 minute to toast the spices.
4. Step 4: Return the lamb shanks to the pot. Pour in 2 cups chicken broth, add 1 preserved lemon rind sliced thinly, 1 1/2 tsp salt, and 1 tsp black pepper. Bring to a simmer, cover, and reduce heat to low. Cook gently for 2 hours until lamb is tender.
5. Step 5: Add 1 can (15 oz) drained chickpeas and 1 tbsp honey to the pot. Stir gently and cook uncovered for 15 more minutes to thicken the sauce slightly.
6. Step 6: Remove from heat and sprinkle 1/4 cup chopped fresh cilantro over the tagine before serving hot with couscous or flatbread.