Skip to content

Meat, Maghreb and Middle East

Marrakesh tangia with bread

Marrakesh tangia is a Moroccan beef shank stew that slow cooks in a sealed pot in the oven with preserved lemon, garlic, cumin and saffron. For 4 people, it takes 4 hours, rates as easy, and costs €3.80 per person. The key is sealing the pot tightly, trapping all the steam inside so the meat turns spoon tender.

Tonight it's Marrakesh tangia, a beef shank that simmers for hours in its sealed pot with preserved lemon, cumin and saffron, so tender it's eaten with a spoon.

Marrakesh tangia with bread
Total time
4 h
Difficulty
Easy
Cost per person
€3.80
Calories per person
530 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Marrakesh tangia is a dish that takes time but almost no effort. The beef shank cooks for hours in its sealed pot in the oven, no need to check on it at all. What you get is meat that falls apart on its own, coated in a sauce perfumed with preserved lemon and saffron, with just enough garlic to lift everything.

This is a Sunday dish, or one for a day when you're home, since cooking takes four hours. Kids might find the preserved lemon surprising, but adults and fans of Moroccan cooking will love mopping up every drop with bread. Mon Chou suggests it for those fall or winter days when you want something simmering away while you get on with your day.

The ingredients

4 people

Butcher

  • Beef shank 1.2 kg

Fruits and vegetables

  • Garlic 6 cloves
  • Flat leaf parsley 1 sprigs

Pantry

  • Preserved lemon 1
  • Ground cuminoften in the pantry 2 tsp
  • Saffronoften in the pantry 1 pinch
  • Olive oiloften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Butter 30 g

Bakery

  • Round bread loaf 1

Allergens Gluten

The step by step recipe

  1. Cut the beef shank into large cubes and mix with the crushed garlic, cumin, saffron, salt, pepper and oil.

    Keep the bone if you have it, it adds collagen and gives a very silky sauce.

  2. Place the meat in a clay pot or Dutch oven with the preserved lemon in pieces, a knob of butter and 10 cl of water.

    Rinse the preserved lemon, it's very salty.

  3. Seal tightly with parchment paper and the lid, then bake at 140°C. 3 h 30

    The long, gentle cooking breaks down the collagen, turning the beef meltingly tender.

  4. Open, stir gently and continue cooking for 15 minutes uncovered so the sauce reduces. 15 min

    If the sauce is too thin, let it reduce further, it should coat the meat.

  5. Sprinkle with chopped parsley and serve with bread for scooping up the sauce.

    Mash a bit of the cooked garlic onto the bread, it turns soft and sweet after cooking.

Our tips to get it right

  • Choose a clay pot if you have one, it holds moisture better than cast iron and gives a more concentrated sauce.
  • Check the seal before baking, slide a finger under the parchment paper to make sure no steam can escape during the four hour cook.
  • If your pot doesn't have a tight lid, cover it with a double layer of aluminum foil over the parchment to block the steam properly.

The variations

  • Swap the beef shank for lamb shoulder, which is more traditional in some Moroccan households, keeping the same cooking time.
  • For a meatless version, use root vegetables like carrots and parsnips with chickpeas, cutting the cooking time to about ninety minutes.
  • For a quicker meal, use a Dutch oven on very low heat on the stovetop for two hours instead of the oven, making sure there's always a bit of liquid left.

What to serve it with

  • Round bread for scooping
  • Mint tea
  • Tomato and raw onion salad

Storage

Tangia keeps for 3 days in the fridge in a sealed container, and it's often even better reheated the next day. It freezes well for up to 2 months in a suitable container. Reheat it gently on the stovetop or in the oven, adding a splash of water if the sauce has thickened.

Questions about this dish

Can I make tangia without a clay pot?

Yes, a Dutch oven with a lid works well as long as you seal it tightly with parchment paper. What matters most is that no steam escapes during the long cooking time.

What can I use instead of preserved lemon?

You can use the zest of an untreated lemon with a spoonful of juice, though the flavor will be less concentrated. Preserved lemon is still best for an authentic result.

Can tangia be made ahead?

Yes, it's actually recommended, the dish gets better after resting overnight in the fridge. Reheat it gently before serving with fresh bread.

Is saffron really necessary?

It gives the dish its signature color and aroma, but a pinch of turmeric can work in a pinch. The flavor will be different, more earthy than floral.

How long does it take to make a Marrakesh tangia with bread?

Count 4 h in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Marrakesh tangia with bread?

About 530 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Marrakesh tangia with bread cost?

About €3.80 per serving, or €15.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten. Always check the labels of the products you buy.

Maghreb and Middle Eastern cuisine

See all

Recipes with raw garlic

See all