mrouzia (honey-braised lamb shanks)
Lamb shanks are braised for hours in a sumptuous sauce of honey, almonds, and raisins in this centuries-old Moroccan dish. Delicious and satisfying. It's listed as quick and easy only because 99% of the time in passive, just letting it slowly braise.
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yield
4 serving(s)
prep time
10 Min
cook time
3 Hr 45 Min
method
Stove Top
Ingredients For mrouzia (honey-braised lamb shanks)
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1/4 colive oil
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3 Tbspunsalted butter
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4lamb shanks, frenched, if desired
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kosher salt and freshly ground black pepper, to taste
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1large white onion, finely chopped
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1 cgolden raisins
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2 Tbspras el hanout (purchased or homemade)
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1/4 tspcrushed saffron threads
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1stick cinnamon
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1 cblanched whole almonds
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1/2 choney
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toasted sesame seeds, to garnish
How To Make mrouzia (honey-braised lamb shanks)
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1Heat oil and butter in an 8-qt. Dutch oven over medium-high heat.
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2Season 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.
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3Add 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.
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4Add 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 3½ hours.
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5Divide shanks and sauce among serving plates, and sprinkle each with sesame seeds.
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