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Pear and Pomegranate Lamb Tagine

Pomegranate, pear and orange go together so well that I decided to use them to prepare a Middle Eastern-themed tagine with lamb. This tastes delicious served over couscous, polenta or cauliflower mashed with feta cheese. —Arlene Erlbach, Morton Grove, Illinois
  • Total Time
    Prep: 20 min. Cook: 6 hours
  • Makes
    4 servings


  • 2-1/2 pounds lamb shanks
  • 2 large pears, finely chopped
  • 3 cups thinly sliced shallots
  • 1/2 cup orange juice, divided
  • 1/2 cup pomegranate juice, divided
  • 1 tablespoon honey
  • 1-1/2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cardamom
  • 1/4 cup pomegranate seeds
  • 1/4 cup minced fresh parsley
  • Cooked couscous, optional


  • Place lamb in a 5- or 6-qt. oval slow cooker. Add pears and shallots. Combine 1/4 cup orange juice, 1/4 cup pomegranate juice, honey and seasonings; add to slow cooker.
  • Cook, covered, on low for until meat is tender, 6-8 hours. Remove lamb to a rimmed serving platter; keep warm. Stir remaining orange and pomegranate juices into cooking liquid; pour over lamb. Sprinkle with pomegranate seeds and parsley. If desired, serve over couscous.
D'Anjou pears are a smart choice, and are usually available from November through late Spring. Fresh-squeezed orange juice (with its pulp) can add an extra-special touch to this recipe.
Nutrition Facts
1/2 lamb shank with 1 cup shallot mixture: 438 calories, 13g fat (5g saturated fat), 99mg cholesterol, 680mg sodium, 52g carbohydrate (28g sugars, 5g fiber), 31g protein.

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