Shank Tagine with Pomegranate Cous Cous on plate

Shank Tagine with Pomegranate Cous Cous

Recipe by Gareth Davies of Social Food Project

A tajine or tagine is a Berber dish, named after the earthenware pot in which it is cooked. It is also called maraq or marqa. This version uses sticky, delicious, slowly braised wild venison shanks to bring a Berber classic a modern distinctly Australian twist.

Serves 4-6

For the Tagine

2 shanks

2 brown onion, sliced

4 garlic cloves, minced

2 tbsp tomato pasted

1 can diced tomato

1 tbsp ground turmeric

1 tbsp ground cumin

1 tbsp ground coriander

1 tbsp sweet paprika

1 pinch saffron

3 cinnamon sticks

1 tbsp chilli flakes

10 dried apricots, halved

10 dates, halved

2 tbsp honey

1/3 cup of pistachio

1 cup chopped parsley

Olive oil

Salt and pepper

For the Cous cous

150g Cous cous

175ml boiling water

1 large red onion diced

¼ cup flaked almonds

1 pomegranate seeded

½ bunch chopped mint

½ bunch chopped parsley

1 orange – remove zest and cut the flesh into segments

1 Lebanese cucumber deseeded and diced

2 tbsp olive oil

Salt and pepper

How to make it

For the Tagine

  1. Heat a few lugs of olive oil in a large casserole dish or dutch oven on medium-high heat and seal the shanks.
  2. Remove the shanks when they are fully sealed to a brown caramelised colour.
  3. In the same pot add the onions and garlic and saute until soft and translucent.
  4. Stir in the tomato paste and ground spices, lower the heat slightly and cook for 1 minute.
  5. Deglaze the pot with ½ cup of water, scraping the bottom of the pan with a wooden spoon.
  6. Add the chopped tomatoes, saffron, chilli flakes and cinnamon.
  7. Place the shanks back in the pot and cover with water.
  8. Bring to the boil then reduce to a low simmer for 3 hours.
  9. Add in the apricots, dates, honey and top up with water if necessary, then continue to cook for 1-2 hours until the meat is tender and starting to fall off the bone.
  10. Season to taste with salt and pepper
  11. Before serving fold through the parsley and pistachios.

For the Cous cous

  1. In a mixing bowl add the couscous, red onion, almonds, orange zest and a pinch of salt.
  2. Pour over the boiling water, mix thoroughly, cover and leave for 6 minutes.
  3. Uncover and mix with a fork fluffing up the grains.
  4. Mix through the herbs, pomegranate, orange segments, cucumber, oil and seasoning.
Venison Tagine being served with Cous cous on plate
Spices for Venison Tagine
Venison Topside on Hibachi Grill


Explore Recipes
We use cookies to improve your experience.

Your Cart

Nothing here.

Add some of our delicious wild venison and start a party!