Real Recipes From Real Home Cooks ®

mrouzia (honey-braised lamb shanks)

Photo from: Saveur
review
Private Recipe by
Annacia *
Moose Jaw, SK

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.

yield 4 serving(s)
prep time 10 Min
cook time 3 Hr 45 Min
method Stove Top

Ingredients For mrouzia (honey-braised lamb shanks)

  • 1/4 c
    olive oil
  • 3 Tbsp
    unsalted butter
  • 4
    lamb shanks, frenched, if desired
  • kosher salt and freshly ground black pepper, to taste
  • 1
    large white onion, finely chopped
  • 1 c
    golden raisins
  • 2 Tbsp
    ras el hanout (purchased or homemade)
  • 1/4 tsp
    crushed saffron threads
  • 1
    stick cinnamon
  • 1 c
    blanched whole almonds
  • 1/2 c
    honey
  • toasted sesame seeds, to garnish

How To Make mrouzia (honey-braised lamb shanks)

  • 1
    Heat oil and butter in an 8-qt. Dutch oven over medium-high heat.
  • 2
    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.
  • 3
    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.
  • 4
    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 3½ hours.
  • 5
    Divide shanks and sauce among serving plates, and sprinkle each with sesame seeds.
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