Honey-Braised Lamb Shanks

Print Friendly, PDF & Email
Honey-Braised Lamb Shanks

Honey-Braised Lamb Shanks

Honey-Braised Lamb Shanks


¼ olive oil

3 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


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.

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.


Leave a comment