Mrouzia Lamb Shanks
Updated July 28, 2020
- Total Time
- 3 hours
- Rating
- Comments
- Read comments
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Ingredients
- 3tablespoons olive oil
- 4pounds lamb shanks (about 3 to 4 shanks), trimmed of excess fat
- 1large yellow onion, grated (about 2 cups)
- 4garlic cloves, peeled, crushed and finely chopped
- 2teaspoons ras el hanout
- ¾teaspoon kosher salt, or more to taste
- ¼teaspoon ground cinnamon
- Generous pinch of saffron threads
- 2cups vegetable stock, plus more as needed
- ½cup blanched almonds
- 1cup/150 grams dark raisins
- ¼cup honey
- Couscous or crusty bread, to serve
Nutritional analysis per serving (4 servings)
1215 calories; 74 grams fat; 28 grams saturated fat; 0 grams trans fat; 36 grams monounsaturated fat; 6 grams polyunsaturated fat; 61 grams carbohydrates; 6 grams dietary fiber; 47 grams sugars; 80 grams protein; 687 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium-high heat.
- Step 2
Working in batches if needed, add the lamb shanks and cook until browned on each side, about 15 minutes. (Make sure that the oil is very hot before adding the meat; you should hear a sizzle when the meat touches the pan, otherwise it isn’t hot enough.) The meat will be released naturally from the pan once browned on one side, so don’t be tempted to turn it beforehand. Transfer the browned lamb shanks to a dish and set aside until ready to use.
- Step 3
Reduce the heat under the pot to medium, add the remaining 1 tablespoon olive oil, the onion, garlic, ras el hanout, salt, cinnamon and saffron and cook for about 5 minutes, stirring occasionally.
- Step 4
Return the lamb shanks to the pan, add the stock and bring to a boil over high heat. (The meat of the shanks should be mostly covered, but not necessarily fully submerged in the stock.) Cover the pan, reduce the heat to medium-low and simmer gently, stirring occasionally, until the meat is fully cooked and fork tender, about 2 hours, depending on the size of your shanks. If it looks like there isn’t enough liquid in the pan and the tagine is drying out at any point during the cooking process, add a couple tablespoons of water.
- Step 5
Meanwhile, heat the oven to 400 degrees. Spread the almonds out on a cookie sheet and roast for 10 to 12 minutes or until lightly golden, giving them a good stir halfway through to make sure that they roast evenly. Remove from the oven and leave until cool enough to handle, then grind using a food processor or crush with a rolling pin until coarsely ground. Set aside until ready to serve.
- Step 6
Once the lamb shanks are fully cooked, remove them from the pan and set aside. Add the raisins and honey to the sauce and gently stir to combine. Cook, uncovered, over medium-low heat for about 35 minutes, stirring occasionally, until the sauce has reduced to a syrup-like consistency and the raisins are plump.
- Step 7
When the sauce is ready, return the lamb shanks to the pan to warm them through and coat them with the sauce. Garnish with almonds and serve immediately with fluffy couscous or crusty bread.
Private Notes
Comments
Ras el hanout is a North African spice mix. You can buy it pre-made (I often see it in store. Fairway carries it) or you can make it yourself. Really worth the trouble for a Moroccan flavor and any tagine dish. Here is Epicurious recipe: 1 teaspoon ground cumin 1 teaspoon ground ginger 1 teaspoon salt 3/4 teaspoon freshly ground black pepper 1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander seeds 1/2 teaspoon cayenne 1/2 teaspoon ground allspice 1/4 teaspoon ground cloves
What is ras el hanout? Any worthy substitutions?
YIELDMakes about 3 tablespoons INGREDIENTS 1 teaspoon ground cumin 1 teaspoon ground ginger 1 teaspoon salt 3/4 teaspoon freshly ground black pepper 1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander seeds 1/2 teaspoon cayenne 1/2 teaspoon ground allspice 1/4 teaspoon ground cloves
Very good. A couple of tweaks for next time: first, I suggest skimming some of the lamb fat/oil away at the beginning of step 6, before adding the raisins and honey. It isn't to everyone's taste. And I wouldn't grind the almonds quite as fine as suggested, or at least, keep a handful of whole one for a visually appealing garnish. I've got ras el hanout left, so I expect I'll be making this again soon.
I’m surprised to see that no one mentioned the lamb needed more time. I cooked mine in prescribed time 2 1/2 hours and it was way too tough. I put it in a clay pot and cooked it at 275 another four hours and it was perfect.
The ras el hanout recipe in the comments section was very helpful and made a delicious sauce. I used four cups of chicken broth and only one teaspoon of honey. However, the lamb needed seasoning before browning, at least some salt and pepper, as it wasn’t tasty enough.