Mrouzia Lamb Shanks Recipe
Introduction
Mrouzia Lamb Shanks is a rich and fragrant Moroccan dish that combines tender slow-cooked lamb with a sweet and spiced sauce. This recipe brings together warm spices, honey, and raisins for a unique flavor experience perfect for a comforting meal.
Ingredients
- 3 tablespoons olive oil
- 4 pounds lamb shanks (about 3 to 4 shanks), trimmed of excess fat
- 1 large yellow onion, grated (about 2 cups)
- 4 garlic cloves, peeled, crushed and finely chopped
- 2 teaspoons ras el hanout
- 3/4 teaspoon kosher salt, or more to taste
- 1/4 teaspoon ground cinnamon
- Generous pinch of saffron threads
- 2 cups vegetable stock, plus more as needed
- 1/2 cup blanched almonds
- 1 cup/150 grams dark raisins
- 1/4 cup honey
- Couscous or crusty bread, to serve
Instructions
- 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 the oil is very hot before adding the meat; you should hear a sizzle. Avoid turning the meat too early to allow natural release from the pan. Transfer browned shanks to a dish and set aside.
- Step 3: Reduce heat to medium. Add the remaining 1 tablespoon olive oil, grated onion, garlic, ras el hanout, salt, cinnamon, and saffron. Cook for about 5 minutes, stirring occasionally.
- Step 4: Return lamb shanks to the pot. Add vegetable stock, bringing to a boil over high heat. The shanks should be mostly covered but not fully submerged. Cover, reduce heat to medium-low, and simmer gently for about 2 hours until meat is fork tender. Add water if the liquid reduces too much.
- Step 5: Preheat oven to 400°F (200°C). Spread almonds on a cookie sheet and roast for 10 to 12 minutes, stirring halfway through, until lightly golden. Allow to cool, then coarsely grind or crush. Set aside.
- Step 6: Remove lamb shanks from pot. Stir in raisins and honey into the sauce. Cook uncovered over medium-low heat for about 35 minutes until sauce thickens to a syrupy consistency and raisins plump.
- Step 7: Return lamb shanks to the sauce to warm through and coat evenly. Garnish with roasted almonds and serve immediately with couscous or crusty bread.
Tips & Variations
- For extra depth, marinate the lamb in ras el hanout and garlic overnight before cooking.
- Substitute chicken stock if vegetable stock is unavailable.
- Add a handful of chopped fresh cilantro or parsley before serving for a fresh contrast.
- Try substituting golden raisins for a slightly different sweetness.
Storage
Store leftover lamb shanks and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water or stock if the sauce is too thick. This dish can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other cuts of lamb instead of shanks?
Yes, lamb shoulder or neck can work well, but cooking times may vary. Choose cuts with some fat for tenderness and flavor.
What is ras el hanout?
Ras el hanout is a Moroccan spice blend combining warm spices like cumin, cinnamon, coriander, and more. It’s essential for authentic North African flavors but can be substituted with a mix of ground cumin, cinnamon, turmeric, and coriander if unavailable.
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Mrouzia Lamb Shanks Recipe
- Total Time: 3 hours 10 minutes
- Yield: Serves 4
Description
Mrouzia Lamb Shanks is a classic Moroccan dish featuring tender, slow-simmered lamb shanks infused with aromatic spices like ras el hanout, cinnamon, and saffron. The lamb is cooked until fork-tender in a fragrant sauce made with onion, garlic, vegetable stock, honey, and plump dark raisins, then garnished with toasted almonds and served alongside couscous or crusty bread. This hearty and flavorful meal perfectly balances sweet and savory notes, making it an exquisite centerpiece for any special occasion or cozy dinner.
Ingredients
Lamb and Marinade
- 3 tablespoons olive oil
- 4 pounds lamb shanks (about 3 to 4 shanks), trimmed of excess fat
- 1 large yellow onion, grated (about 2 cups)
- 4 garlic cloves, peeled, crushed and finely chopped
- 2 teaspoons ras el hanout
- 3/4 teaspoon kosher salt, or more to taste
- 1/4 teaspoon ground cinnamon
- Generous pinch of saffron threads
- 2 cups vegetable stock, plus more as needed
Additional Ingredients
- 1/2 cup blanched almonds
- 1 cup/150 grams dark raisins
- 1/4 cup honey
- Couscous or crusty bread, to serve
Instructions
- Brown the Lamb Shanks: Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Add the lamb shanks in batches, making sure the oil is very hot (you should hear a sizzle). Cook the shanks until browned on all sides, about 15 minutes total, allowing the meat to release naturally from the pan before turning. Transfer browned shanks to a dish and set aside.
- Sauté Aromatics and Spices: Reduce heat to medium and add the remaining tablespoon of olive oil to the pot. Add grated onion, crushed garlic, ras el hanout, kosher salt, cinnamon, and saffron threads. Cook, stirring occasionally, for about 5 minutes until fragrant and softened.
- Simmer Lamb: Return the browned lamb shanks to the pot. Pour in vegetable stock so the meat is mostly covered but not fully submerged. Bring to a boil over high heat, then cover, reduce heat to medium-low, and gently simmer for about 2 hours or until the meat is fully cooked and fork tender. Add small amounts of water if liquid reduces too much during cooking.
- Toast and Prepare Almonds: While lamb cooks, preheat oven to 400°F (200°C). Spread blanched almonds on a baking sheet and roast for 10 to 12 minutes until lightly golden, stirring halfway through. Cool the almonds and then coarsely grind or crush using a food processor or rolling pin. Set aside.
- Reduce Sauce with Raisins and Honey: When lamb is done, remove shanks from the pot. Add raisins and honey to the sauce. Cook uncovered over medium-low heat for about 35 minutes, stirring occasionally, until the sauce is thick and syrupy and the raisins have plumped.
- Rewarm Lamb and Serve: Return the lamb shanks to the pan with the sauce to warm through and coat them well. Garnish with the ground toasted almonds and serve immediately with fluffy couscous or crusty bread.
Notes
- Make sure the oil is hot before browning the lamb to achieve a nice sear and flavor.
- Slow simmering is key to tender lamb; avoid rushing this step.
- Adjust salt to taste; kosher salt amounts may vary depending on brand.
- Use blanched almonds for a smooth texture when toasted and crushed.
- If desired, substitute vegetable stock with lamb or chicken stock for a richer flavor.
- This dish pairs perfectly with couscous but crusty bread is a great alternative to soak up the sauce.
- Keep an eye on the liquid during simmering, adding water as needed to prevent drying out.
- Prep Time: 20 minutes
- Cook Time: 2 hours 50 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Moroccan
Keywords: Mrouzia, Lamb Shanks, Moroccan, Slow Cooked Lamb, Ras el Hanout, Saffron, Honey, Raisins, Almonds, Couscous, Comfort Food
