Lamb Shank Tagine + Chocolate Chip Fougasse


Happy Friday! Spring may be just around the corner, but it still feels like winter here in Reno. We got almost a foot of snow overnight and it is still snowing! It is beautiful and makes me want to hunker down for a cozy day at home.

This week’s Cook the Book Fridays dish was hearty and warming; perfect for a chilly night. Lamb Shank Tagine is a delicious blend of lamb, dried fruits (apricots and raisins), and warm Moroccan spices.

I have always loved lamb shanks, but I don’t make them very often. Lamb Shank Tagine was the perfect way to enjoy the fall-off-the-bone tender meat. The spices and dried fruits really complement the meat nicely. I was able to enjoy this delicious dish for two dinners and a lunch.


I served the lamb with the suggested Lemon-Pistachio Israeli Couscous and it was the perfect accompaniment. It was reminiscent of Dorie’s Beggar’s Linguine, but lighter and fresher, and I liked it better.


I also made Chocolate Chip, Hazelnut, and Dried Sour Cherry Fougasse. I loved the more-traditional Olive Fougasse we made for French Fridays with Dorie, so I was looking forward to trying this one. This bread is flavored with semisweet chocolate chunks, hazelnuts, dried sour cherries, and orange zest. A sprinkling of flaky sea salt on top brings it all together.


I actually didn’t like this one as much as I thought I would. I am not crazy about fruit-laden breads, and something about the nuts, dried cherries, and orange zest took it over the top for me. I would have been happier with just the chocolate chunks and sprinkling of sea salt.

If you would like to try your hand at any of these recipes, you can find them in My Paris Kitchen by David Lebovitz.

What’s the weather like where you are?



Filed under Cooking

8 responses to “Lamb Shank Tagine + Chocolate Chip Fougasse

  1. A slow-roasted lamb shank is so perfect on a snowy day. We’ve had many heavy snow days on the east coast lately. Good days for cooking as long as I have power. The couscous looks as colorful and delicious as the lamb shank.

  2. The lamb looks so pretty with the couscous!

  3. Your meal looks delicious!! So happy you enjoyed your lamb!

    I think all of us had throw-back thoughts of that savory fougasse! Maybe this weekend. Hope you enjoy yours!!

  4. The colours in your dish are amazing! I am craving some cooler weather. Very jealous of your snow. In saying that we don’t get snow and would not know what to do if we did lol!

  5. That photo of the tagine is fabulous! I finally found lamb shank this morning–of course, I look for weeks and AFTER it’s due I see them. I’m really looking forward to this. What a bummer about the fougasse, but I can see how some wouldn’t like it. There’s something about it for me that resembles a French version of a trail mix bar. I’ve probably eaten something similar there, I guess. Anyway, hope the weather is treating you well! My mom left town just before the snow struck in her neck of the woods (south of you and over the border into CA) and she’s wondering about getting back. 🙂

  6. Everything looks so good, I especially like that bowl of couscous, so pretty. I’m sorry I did not make it this time but will definitely try it soon.

  7. Mary Hirsch

    Well, since you asked, Karen, it is bloody cold here in Paris. Unlike Nevada and Colorado, the cold here is a wet and humid cold. At the last moment I decided to bring a winter coat (thank you, God, for the suggestion) but had to buy a stocking cap today. Do you know how many stocking caps are sitting in my drawer at home? It actually snowed a bit on Sunday. Your dishes look pretty and delicious. I think I would have liked the fougasse. I last made it when I was cooking through Dorie’s book. Do you remember” That was plain. Nice post.

  8. What a great combo for snowy weather. I preferred Dorie’s olive fougasse too.

I love hearing from you! Leave your comments here.

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s