Lamb shank tagine recipe - Recipes - BBC Good Food

Brown 4 lamb shanks all over in a little oil. Put in a large casserole with the onions, crushed cloves of garlic, saffron, ground ginger, cumin and cinnamon stick. Add the halved dates, tinned cherry tomatoes and enough chicken stock to barely cover. Cover and simmer for 2-2 1/2 hours until meat is tender. If making ahead, cool then freeze.

To use, defrost completely overnight, then heat gently until piping hot. Serve with couscous mixed with toasted chopped almonds, pistachios and parsley.

Three bean chilli Serves 4 Cook 1 chopped onion, 2 cloves crushed garlic and 1 chopped red pepper in a little oil until softened. Add 1 tin mixed beans, 1 tbsp mild chilli powder, 2 tsp cumin, 1 tin of chopped tomatoes and 200ml vegetable stock. Simmer for 20 minutes and cool. Freeze. To reheat, defrost overnight in the fridge, then heat until bubbling. Serve with soured cream, grated cheese and tortilla chips.