Honey-Braised Lamb Shanks (Mrouzia)
from Saveur
Ingredients:
- olive oil
- 3 tbsp. unsalted butter
- 4 lamb shanks (or shoulder)
- Kosher salt and freshly ground black pepper, to taste
- 1 large white onion, finely chopped
- 1 cup golden raisins
- 2 tbsp. ras el hanout (recipe here)
- 1/4 tsp. crushed saffron threads
- 1 stick cinnamon
- 1 cup blanched whole almonds
- 2/3 cup honey
- Toasted sesame seeds, to garnish
Directions:
- Heat oil and butter in an 8-qt. Dutch oven over medium-high heat. Season lamb generously with salt and pepper, and cook, turning as needed, until well browned all over, about 12 minutes. Transfer lamb to a plate; set aside.
- Add onion to pot, and cook, stirring, until soft, about 4 minutes. Add raisins, ras el hanout, saffron, and cinnamon, and cook, stirring, until fragrant, about 2 minutes. Add lamb, almonds, honey, and 3 cups water, and bring to a boil; reduce heat to medium, and cook, partially covered, until lamb is very tender, about 3-1/2 hours.
- Divide meat and sauce among serving plates, and sprinkle each with sesame seeds. Serves 4 people.