Slow-Braised Lamb Shanks

  • Prep Time

    30 minutes

  • Cooking Time

    4 hours

  • Serving


  • Non Veg
  • Lamb
  • African
  • Celebrations

Tender, delicious and high-in-fibre Slow-braised Lamb Shanks are cooked to perfection with honey and almonds. You may add the vegetables, herbs and liquids of your choice. This age-old Moroccan dish is a non-vegetarians’ delight. Ideal for any occasion, you can relish it with the bread of your choice.


  1. Heat butter and oil in a heavy-bottomed pan over medium-high heat.
  2. Wash and pat dry lamb shanks. Season them with salt and pepper and add into the pan.
  3. Cook them until well browned for about 15-20 minutes. Transfer lamb shanks to a plate and set aside.
  4. Add onions to a pot and cook until soft, for about 5 minutes.
  5. Add ras el hanout, saffron, cinnamon and cook, stirring until aromatic, for about 2 minutes.
  6. Add lamb, almonds, honey and water and bring it to a boil.
  7. Reducing the heat to simmer, cook the lamb shanks (covered) until tender for about 3½ hours.
  8. Serve lamb shanks sprinkled with toasted sesame seeds.


  • 6 lamb shanks
  • 1 large white onion (diced)
  • 6 cloves garlic (minced)
  • 2 tbsp olive oil
  • 4 tbsp butter
  • Kosher salt (to taste)
  • Black pepper (freshly ground)
  • 3 tbsp ras el hanout (Moroccan spice medley)
  • ½ tsp saffron
  • 1 stick cinnamon
  • 1 cup whole almonds (blanched)
  • 1 cup honey
  • Sesame seeds for garnishing (roasted)