HONEY-BRAISED LAMB SHANKS (MROUOZIA)

16 Apr 2019

Cooked over slow heat in a sumptuous sauce of honey, raisins, and almonds these lamb shanks make for a perfect recipe during Ramadan – this is an age-old amalgam of meat and spices –  braising them well is the secret to the recipe!





MAIN COURSE

CATEGORY- MOROCCO

PREP TIME: 20 minutes

COOK TIME: 3 1/2 hours

TOTAL TIME: 3 hours 50 minutes

LEVEL OF DIFFICULTY: MEDIUM

Non-Vegetarian

4 servings


INGREDIENTS:

  1. 14 olive oil
  2. 3 tbsp. unsalted butter
  3. 4 lamb shanks, frenched, if desired
  4. Kosher salt and freshly ground black pepper, to taste
  5. 1 large white onion, finely chopped
  6. 1 cup golden raisins
  7. 2 tbsp. ras el hanout (A Moroccan spice medley)
  8. 14 tsp. crushed saffron threads
  9. 1 stick cinnamon
  10. 1 cup blanched whole almonds
  11. 23 cup honey
  12. Toasted sesame seeds, to garnish

 

INSTRUCTIONS

  1. 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.
  2. 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 12 hours. Divide shanks and sauce among serving plates, and sprinkle each with sesame seeds.

MY RECIPES

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