Mrouzia (Honey-Braised Lamb Shanks)

Annacia *

By
@Annacia

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.


Featured Pinch Tips Video

Rating:

Comments:

Serves:

4

Prep:

10 Min

Cook:

3 Hr 45 Min

Method:

Stove Top

Ingredients

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

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Lamb
Regional Style: Moroccan
Other Tag: Quick & Easy