Mrouzia - Moroccan Lamb Shanks with Raisins, Honey & Toasted Almonds

Directions

1. 1

   Heat 2 tbsp oil in a large pot over a med-high heat.

2. 2

   Season the lamb shanks with salt and pepper. Sear them in batches till browned on each side, approx 10-15mins. Transfer to a dish and set aside.

3. 3

   Reduce heat to medium, add the remaining tbsp olive oil followed by the onion. Sauté for approx 8 mins, till lightly golden. Add garlic, spices and saffron and stir for approx 2 mins, till fragrant.

4. 4

   Return the lamb shanks to the pan, add the stock and bring to a boil over high heat. (The shanks should be mostly covered by the stock.)

5. 5

   Cover the pan, reduce the heat to medium-low and simmer gently, stirring occasionally, until the meat is fully cooked and fork tender, about 2.5-3 hours, depending on the size of your shanks.

6. 6

   Meanwhile, roast the almonds. Preheat oven to 180C fan. Spread almonds out on a tray and bake for 10-12 mins, stirring halfway, till lightly golden. Leave to cool then roughly chop.

7. 7

   Once the lamb shanks are fully cooked, remove from the pot and set aside. Add the raisins and honey to the sauce and gently stir to combine. Cook, uncovered over med-low heat for about 35 minutes, stirring occasionally, until the sauce has reduced to a syrup-like consistency and the raisins are plump. Taste and adjust seasoning if required.

8. 8

   When the sauce is ready, return the lamb shanks to the pan to warm them through and coat them with the sauce.

9. 9

   Garnish with almonds and serve with fluffy couscous or plain rice.