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Mrouzia Lamb Shanks: 7 Secrets to Moroccan Perfection

Mrouzia Lamb Shanks
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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.

Ingredients

Scale
  • 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

  1. 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. Cook the shanks until browned on all sides, about 15 minutes total. Transfer browned shanks to a dish and set aside.
  2. 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 for about 5 minutes until fragrant and softened.
  3. Return the browned lamb shanks to the pot. Pour in vegetable stock so the meat is mostly covered. Bring to a boil, then cover, reduce heat to medium-low, and gently simmer for about 2 hours or until the meat is fork tender.
  4. 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. Cool and coarsely grind or crush the almonds. Set aside.
  5. 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.
  6. Return the lamb shanks to the pan with the sauce to warm through. Garnish with ground toasted almonds and serve immediately with couscous or crusty bread.

Notes

    Nutrition

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