Ras el Hanout Braised Lamb Shank

This lamb stew, seasoned with Ras el Hanout, is a perfect blend of mild spices and deep flavors, with a touch of sweetness from the dried fruits. It's the kind of dish made for slow Sundays, where you can bask in the fragrant aroma filling the kitchen as it simmers away. Tender lamb, savory broth, and the exotic spices create a meal that will warm both the heart and the soul.

This recipe is ideal for when you have time to let the flavors meld and the lamb become fall-apart tender. You’ll be rewarded with a beautifully spiced, rich dish that's as comforting as it is impressive. Ready to take your taste buds on a journey of flavors? Let’s get cooking!

4 lamb shanks
2-3 tbsp Ras el Hanout
3 tbsp oil
1/2 to 1 liter broth (beef, lamb, or veal)
4 tbsp honey
A handful of raisins
50g almonds
Pyramid salt
Garnish with fresh coriander or parsley

Rub the lamb shanks with Ras el Hanout and a little salt. Place them at the bottom of a roasting pan or a heavy, ovenproof pot with a lid.

Add the remaining ingredients, except for the almonds, which should be added during the last 15 minutes of cooking. Make sure there is enough broth to cover the meat, then cover the pan and place it in the oven at 180°C (350°F) for about 2.5 to 3 hours.

Check occasionally to ensure the lamb doesn’t dry out - add a little more broth or turn the shanks if needed. Don’t forget to add the almonds during the last 15 minutes. The lamb is done when it easily pulls away from the bone with a fork. Once cooked, remove the meat and keep it warm.

Optionally, skim the fat from the surface of the broth and reduce the sauce by about a third.

Pour the hot, reduced sauce over the lamb. Serve with couscous and a fresh salad.

Enjoy your meal!