Mrouzia (Honey-Braised Lamb Shanks)
Lamb shanks are braised for hours in a sumptuous sauce of honey, almonds, and raisins in this centuries-old Moroccan dish served at the restaurant Mansouria. This recipe first appeared in our November 2012 issue along with Jay Cheshes's story Couscous Royale.
Enlarge Image
Credit: Landon Nordeman
INGREDIENTS
¼ olive oil3 tbsp. unsalted butter
4 lamb shanks, frenched, if desired
Kosher salt and freshly ground black pepper, to taste
1 large white onion, finely chopped
1 cup golden raisins
2 tbsp. ras el hanout (available at The Spice House, or make your own)
¼ tsp. crushed saffron threads
1 stick cinnamon
1 cup blanched whole almonds
⅔ cup honey
Toasted sesame seeds, to garnish
INSTRUCTIONS
1. Heat oil and butter in an 8-qt. Dutch oven over medium-high heat. Season lamb generously with salt and pepper, and cook, turning as needed, until well browned all over, about 12 minutes. Transfer lamb to a plate; set aside.2. Add onion to pot, and cook, stirring, until soft, about 4 minutes. Add raisins, ras el hanout, saffron, and cinnamon, and cook, stirring, until fragrant, about 2 minutes. Add lamb, almonds, honey, and 3 cups water, and bring to a boil; reduce heat to medium, and cook, partially covered, until lamb is very tender, about 3½ hours. Divide shanks and sauce among serving plates, and sprinkle each with sesame seeds.
 Recipe - Saveur.com){kind=link}
I started with an arugula salad with roasted kabocha squash, caramelized sweet and sours onions and goat cheese ricotta on toast (NYTimes recipe, JGV) and finished with stuffed baked apples (Claudia Fleming). An easy, delicious, interesting meal; sophisticated for adults but also something I think kids would like - it's high class comfort food.