Other Main Dishes
Mrouzia (Honey-Braised Lamb Shanks)
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Family Tested & Approved
lamb shanks, frenched, if desired
kosher salt and freshly ground black pepper, to taste
large white onion, finely chopped
ras el hanout (purchased or homemade)
crushed saffron threads
blanched whole almonds
toasted sesame seeds, to garnish
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 3½ hours.
Divide shanks and sauce among serving plates, and sprinkle each with sesame seeds.
Last Updated: Fri, Jan 23, 2015