Lamb shanks are braised for hours with a candy sauce of honey, almonds, and raisins on this centuries-old Moroccan dish served at Mansouria in Paris. For a extra aesthetic presentation, french-cut the shanks. (Frenching is the culinary time period for eradicating meat, fats, and sinew to disclose the clear bone.) The North African spice mix ras el hanout is out there at most supermarkets.
Featured in: “Couscous Royale.”
Honey-Braised Lamb Shanks (Mrouzia)
Lamb shanks are braised for hours in a luxurious sauce of honey, almonds, and golden raisins on this centuries-old Moroccan dish.
Yield: serves 4
Elements
- ¼ cups olive oil
- 3 tbsp. unsalted butter
- 4 lamb shanks, frenched, if desired
- Kosher salt and freshly floor black pepper, to style
- 1 massive white onion, finely chopped
- 1 cup golden raisins
- 2 tbsp. ras el hanout (out there at The Spice House, or make your own)
- ¼ tsp. crushed saffron threads
- 1 stick cinnamon
- 1 cup blanched complete almonds
- ⅔ cups honey
- Toasted sesame seeds, for garnish
Directions
- To a big Dutch oven set over medium-high warmth, add the oil and butter. Season the lamb throughout with salt and black pepper. When the fats is scorching and shimmering, add the lamb and prepare dinner, turning sometimes, till the meat is nicely browned on all sides, about 12 minutes. Switch to a plate and put aside.
- To the empty Dutch oven, add the onion and prepare dinner, stirring sometimes, till starting to brown, about 5 minutes. Stir within the raisins, ras el hanout, saffron, and cinnamon stick, and prepare dinner, stirring ceaselessly, till aromatic, about 1 minute. Add the almonds, honey, 3 cups of water, and the reserved lamb. When the liquid boils, flip the warmth to medium and prepare dinner, partially lined, till the lamb could be very tender, about 3½ hours.
- To serve, divide the shanks amongst 4 plates, ladle over the cooking liquid, and sprinkle every portion with sesame seeds.
