MROUZIA (HONEY-BRAISED LAMB SHANKS)
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.
Provided by Annacia * @Annacia
Categories Other Main Dishes
Number Of Ingredients 12
Steps:
- 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.
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