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
Scale
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
