Tender, delicious and high-in-fibre Slow-braised Lamb Shanks are cooked to perfection with honey and almonds. You may add the vegetables, herbs and liquids of your choice. This age-old Moroccan dish is a non-vegetarians’ delight. Ideal for any occasion, you can relish it with the bread of your choice.
- Heat butter and oil in a heavy-bottomed pan over medium-high heat.
- Wash and pat dry lamb shanks. Season them with salt and pepper and add into the pan.
- Cook them until well browned for about 15-20 minutes. Transfer lamb shanks to a plate and set aside.
- Add onions to a pot and cook until soft, for about 5 minutes.
- Add ras el hanout, saffron, cinnamon and cook, stirring until aromatic, for about 2 minutes.
- Add lamb, almonds, honey and water and bring it to a boil.
- Reducing the heat to simmer, cook the lamb shanks (covered) until tender for about 3½ hours.
- Serve lamb shanks sprinkled with toasted sesame seeds.
- 6 lamb shanks
- 1 large white onion (diced)
- 6 cloves garlic (minced)
- 2 tbsp olive oil
- 4 tbsp butter
- Kosher salt (to taste)
- Black pepper (freshly ground)
- 3 tbsp ras el hanout (Moroccan spice medley)
- ½ tsp saffron
- 1 stick cinnamon
- 1 cup whole almonds (blanched)
- 1 cup honey
- Sesame seeds for garnishing (roasted)