Mrouzia Honey Braised Lamb Shanks Recipes

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MROUZIA (HONEY LAMB TAGINE)



Mrouzia (honey lamb tagine) image

This warmly-spiced and gently sweet lamb is comforting and flavorful. Perfect with bread or couscous.

Provided by Caroline's Cooking

Categories     Main Course

Time 2h40m

Number Of Ingredients 16

1 tbsp ras el hanout spice blend
1/2 tsp ground ginger
1/4 tsp salt
1/4 tsp pepper
1 pinch saffron
1 tbsp water
2 lb lamb shanks (900g)
2 tbsp olive oil
1 tbsp butter (7g, or ghee)
1 onion (medium, finely diced)
1 cinnamon stick (I suggest splitting in 2)
3 cups water (720ml)
1/2 cup raisins (80g (or golden raisins/sultanas))
4 tbsp honey
1/2 cup blanched almonds (75g (whole))
1 tbsp olive oil

Steps:

  • Mix together the ras el hanout, ginger, salt, pepper, saffron and water to form a paste. Rub the mixture all over the lamb shanks and place them in a dish. Cover and refrigerate overnight.
  • The next day, warm the oil and butter in a pot with a lid large enough to hold the lamb shanks relatively snugly. Add the finely diced onion and cook for a few minutes to soften.
  • Add the lamb shanks to the pot along with the cinnamon stick then pour in the 3 cups/720ml water. Bring to a simmer and reduce the heat and cover.
  • Simmer the lamb shanks, turning occasionally as needed for around 2 hours or a little longer until pull-apart tender.
  • As the lamb is cooking, cover the raisins with boiling water to re-hyrdrate them slightly. Once they swell up, drain and set aside. Also, warm the olive oil in a small skillet and fry the almonds for the topping for a couple minutes each side to gently brown. Remove from the oil and drain.
  • Once the lamb is tender, add the honey and raisins. Stir to mix in. Cook, uncovered, over a medium-high heat for around 20 minutes to reduce the sauce before serving.
  • Serve with couscous or bread on the side with the toasted almonds on top.

Nutrition Facts : Calories 609 kcal, Carbohydrate 52 g, Protein 32 g, Fat 33 g, SaturatedFat 7 g, Cholesterol 96 mg, Sodium 351 mg, Fiber 6 g, Sugar 26 g, ServingSize 1 serving

MOROCCAN BRAISED LAMB SHANKS



Moroccan Braised Lamb Shanks image

This delicious lamb dish is courtesy of chef Brad Farmerie. Martha made this recipe on Cooking School episode 305.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Number Of Ingredients 20

3 tablespoons olive oil
1 onion, sliced crosswise
1 red chile, preferably Holland hot or red Thai chile, chopped
2 cloves garlic, very finely chopped
1 piece ginger (3 inches), peeled and very finely chopped
2 stalks celery, chopped
1 carrot, chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon oregano
2 cinnamon sticks
3 star anise
2 pinches saffron
Coarse salt and freshly ground black pepper
3 cups Brown Chicken Stock, homemade or store-bought
2 cans (16 ounces each) whole peeled tomatoes
8 dried apricots, sliced
20 green and black olives, such as Moroccan or Alphonso and Cerignola
4 lamb shanks
Mint Yogurt

Steps:

  • Preheat oven to 325 degrees.
  • In a large Dutch oven over medium heat, add olive oil, onion, chile, garlic, and ginger. Cook, stirring frequently, until vegetables begin to soften, 5 to 6 minutes. Add celery, carrot, cumin, coriander, oregano, cinnamon, star anise, and saffron. Continue cooking, stirring frequently, until vegetables are soft and fragrant; season with salt and pepper.
  • Add chicken stock, tomatoes, apricots, and olives; bring to a boil. Add lamb, making sure it is submerged halfway; season with salt and pepper. Transfer to oven and cook, rotating lamb every 30 minutes, until meat is evenly browned and falling off the bone, and sauce is thickened.

MROUZIA LAMB SHANKS



Mrouzia Lamb Shanks image

This recipe for mrouzia, a Moroccan tagine of lamb shanks with a syrupy sauce made with onions, ras el hanout, honey and raisins, is adapted from "Casablanca: My Moroccan Food" by Nargisse Benkabbou (Firefly, 2018). This centuries-old dish has been around so long that traditional recipes call for large amounts of animal fat and honey, which were needed to preserve the meat before the invention of modern refrigeration. Mrouzia is usually served to celebrate Eid al-Adha (also known as Eid el-Kabir), or other special occasions. Enjoy with fluffy couscous or plenty of crusty bread.

Provided by Nargisse Benkabbou

Categories     dinner, meat, soups and stews, tagine, main course

Time 3h

Yield 4 servings

Number Of Ingredients 13

3 tablespoons olive oil
4 pounds lamb shanks (about 3 to 4 shanks), trimmed of excess fat
1 large yellow onion, grated (about 2 cups)
4 garlic cloves, peeled, crushed and finely chopped
2 teaspoons ras el hanout
3/4 teaspoon kosher salt, or more to taste
1/4 teaspoon ground cinnamon
Generous pinch of saffron threads
2 cups vegetable stock, plus more as needed
1/2 cup blanched almonds
1 cup/150 grams dark raisins
1/4 cup honey
Couscous or crusty bread, to serve

Steps:

  • Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium-high heat.
  • Working in batches if needed, add the lamb shanks and cook until browned on each side, about 15 minutes. (Make sure that the oil is very hot before adding the meat; you should hear a sizzle when the meat touches the pan, otherwise it isn't hot enough.) The meat will be released naturally from the pan once browned on one side, so don't be tempted to turn it beforehand. Transfer the browned lamb shanks to a dish and set aside until ready to use.
  • Reduce the heat under the pot to medium, add the remaining 1 tablespoon olive oil, the onion, garlic, ras el hanout, salt, cinnamon and saffron and cook for about 5 minutes, stirring occasionally.
  • Return the lamb shanks to the pan, add the stock and bring to a boil over high heat. (The meat of the shanks should be mostly covered, but not necessarily fully submerged in the stock.) 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 hours, depending on the size of your shanks. If it looks like there isn't enough liquid in the pan and the tagine is drying out at any point during the cooking process, add a couple tablespoons of water.
  • Meanwhile, heat the oven to 400 degrees. Spread the almonds out on a cookie sheet and roast for 10 to 12 minutes or until lightly golden, giving them a good stir halfway through to make sure that they roast evenly. Remove from the oven and leave until cool enough to handle, then grind using a food processor or crush with a rolling pin until coarsely ground. Set aside until ready to serve.
  • Once the lamb shanks are fully cooked, remove them from the pan and set aside. Add the raisins and honey to the sauce and gently stir to combine. Cook, uncovered, over medium-low heat for about 35 minutes, stirring occasionally, until the sauce has reduced to a syrup-like consistency and the raisins are plump.
  • When the sauce is ready, return the lamb shanks to the pan to warm them through and coat them with the sauce. Garnish with almonds and serve immediately with fluffy couscous or crusty bread.

LAMB SHANKS



Lamb Shanks image

Provided by Molly O'Neill

Categories     main course

Time 3h30m

Yield Four servings

Number Of Ingredients 16

1 tablespoon vegetable oil
4 lamb shanks, 1/2 pound each
1 onion, peeled and chopped
2 cloves garlic, peeled and minced
1 cup red wine
3 ribs celery, and cut into large dice
3 carrots, peeled and cut into large dice
2 anchovy fillets
2 cups tomato puree
2 cups chicken broth, homemade or low-sodium canned
1 bay leaf
1 tablespoon fresh thyme leaves
1/2 teaspoon whole black peppercorns
1/2 teaspoon salt, plus more to taste
Freshly ground pepper to taste
1 cup minced parsley leaves

Steps:

  • Heat the oil in a heavy-bottom saucepan. Add the lamb shanks and sear over medium heat until golden brown, about 5 minutes per side. Remove and set aside. Add the onion and the garlic. Saute until the onions are translucent, about 5 minutes. Add the wine, increase the heat to high and simmer until reduced to 1/2 cup, about 5 minutes.
  • Add the remaining ingredients, except the parsley. Stir to combine. Return the shanks to the saucepan. Partly cover and simmer over medium-low heat until the meat falls off the bone, about 3 hours. Remove the bay leaf. Season to taste with salt and pepper. Divide the shanks among 4 plates. Ladle the sauce over each shank. Garnish with parsley and serve immediately with white bean puree (recipe below).

Nutrition Facts : @context http, Calories 595, UnsaturatedFat 16 grams, Carbohydrate 26 grams, Fat 31 grams, Fiber 6 grams, Protein 42 grams, SaturatedFat 13 grams, Sodium 970 milligrams, Sugar 12 grams, TransFat 0 grams

HONEYED LAMB (MROUZIA)



Honeyed Lamb (Mrouzia) image

A Moroccan tagine traditionally served after the Aid el Kebir. Making the tagine 24 hours in advance lets the flavor develop, but it's good even if made and eaten immediately.

Provided by Queen Dragon Mom

Categories     < 4 Hours

Time 2h10m

Yield 6 serving(s)

Number Of Ingredients 13

1/2 cup butter
1 pinch saffron thread
1 teaspoon black pepper, freshly ground
1 teaspoon cinnamon
2 teaspoons ras el hanout spice mix
1 pinch salt
3 lbs lamb, middle neck with bone
1 cup raisins
3 onions, finely chopped
1 cup almonds, blanched
2/3 cup water
1 1/4 cups honey
lemon juice, to balance the honey

Steps:

  • Crush the saffron with the remaining spices and a pinch of salt. Rub most of the mixture into the lamb.
  • Mix the remaining spice mixture with the raisins, set aside.
  • Put the lamb and remaining ingredients except honey, raisins and lemon juice, in a pan, bring to a boil then cover.
  • Cook gently, stirring occasionally for 1 1 -14 until meat is almost tender. Add more water if meat seems to be sticking.
  • Stir in raisins, honey and a good squeeze of lemon juice and cook, uncovered, for a further 30 minutes until almost all the liquid has evaporated.
  • The remaining liquid will be your sauce.
  • Serve with pita and basmati rice.

Nutrition Facts : Calories 923.7, Fat 50.2, SaturatedFat 20, Cholesterol 160.7, Sodium 310.7, Carbohydrate 87.9, Fiber 4.8, Sugar 75.8, Protein 38.6

MOROCCAN LAMB TAGINE (MROUZIA)



Moroccan Lamb Tagine (Mrouzia) image

A delicious, sweet, and fragrant tagine usually made for Eid al-Adha, but also perfect for winter days. This dish is best made a day in advance, as it tastes twice as good the next day! Serve with couscous, rice, or bread.

Provided by Kate Veeoh

Categories     Soups, Stews and Chili Recipes     Stews

Time 9h50m

Yield 12

Number Of Ingredients 27

½ cup water
1 tablespoon paprika
1 ½ teaspoons ras el hanout
1 teaspoon ground black pepper
1 teaspoon ground cinnamon
1 teaspoon ground coriander
½ teaspoon ground cloves
½ teaspoon ground nutmeg
½ teaspoon ground cardamom
¼ teaspoon cayenne pepper, or more to taste
¼ teaspoon ground turmeric
salt to taste
¼ teaspoon red pepper flakes
3 pounds lamb shoulder, trimmed and cut into cubes
½ cup butter
2 medium onions, finely chopped
1 shallot, finely chopped
2 cloves garlic, finely chopped
2 cinnamon sticks
3 cups chicken stock, or more as needed
2 cups whole blanched almonds
1 cup diced carrots
1 cup chopped dried apricots
½ cup raisins
½ cup pitted, chopped prunes
⅓ cup honey
1 tablespoon lemon juice, or more to taste

Steps:

  • Mix water, paprika, ras el hanout, black pepper, cinnamon, coriander, cloves, nutmeg, cardamom, cayenne pepper, turmeric, and salt in a small bowl. Add red pepper flakes to the spice paste if you want more of a kick to your dish.
  • Place lamb cubes in a large bowl and rub in the spice paste. Cover and refrigerate 8 hours to overnight.
  • Melt butter in a Dutch oven. Add onions, shallot, garlic, and cinnamon sticks; saute for 6 to 8 minutes. Add lamb with the spice paste. Cover with chicken stock and bring to a boil. Reduce heat to low and simmer until tender, 1 to 1 1/2 hours. Add more stock if lamb looks dry.
  • Add almonds, carrots, apricots, raisins, prunes, and honey to the Dutch oven. Simmer until lamb is completely tender, carrots are cooked, and almonds are slightly softened, 15 to 30 minutes more. Add lemon juice. Season with salt.

Nutrition Facts : Calories 493.6 calories, Carbohydrate 34.7 g, Cholesterol 78.5 mg, Fat 32.2 g, Fiber 5.7 g, Protein 21.6 g, SaturatedFat 10.7 g, Sodium 294.6 mg, Sugar 23.5 g

MOROCCAN HAROSETH-BRAISED LAMB SHANKS



Moroccan Haroseth-Braised Lamb Shanks image

Tender braised lamb is prepped with a sweet haroseth marinade in this Passover dinner recipe from Craigie on Main chef Tony Maws.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Number Of Ingredients 29

4 (1 1/4- to 1 1/2-pound) lamb shanks
Moroccan Haroseth Marinade
2 carrots, chopped
1 large white onion, chopped
2 ribs celery, chopped
1/2 bulb fennel, trimmed and chopped
3 cloves garlic
2 slices ginger, smashed
2 tablespoons olive oil
Coarse salt and freshly ground pepper
1 cup white wine
1 tablespoon tomato paste
3 cups Basic Chicken Stock
6 dried apricots
6 dried figs
6 dried Medjool dates
4 prunes
1/2 cup currants or raisins
1/4 cup slivered almonds
1/4 cup toasted walnuts
1/4 cup toasted pistachios
1/2 teaspoon fennel seeds
1/2 teaspoon coriander seeds
1/2 teaspoon cumin seeds
1/8 teaspoon crushed red-pepper flakes
2 sprigs fresh thyme
2 sprigs fresh flat-leaf parsley
2 sprigs fresh cilantro
2 bay leaves

Steps:

  • Add lamb shanks to marinade and toss to coat. Cover bowl with plastic wrap. Transfer to refrigerator and let marinate overnight.
  • Preheat oven to 450 degrees.
  • Place carrots, onion, celery, fennel, garlic, and ginger in a roasting pan. Drizzle with olive oil and toss to coat. Remove lamb from marinade and wipe off excess. Season with salt and pepper and add to roasting pan. Transfer to oven and roast, turning once, until well browned, about 20 minutes. Remove from oven and deglaze lamb and vegetables with wine and tomato paste.
  • Decrease oven temperature to 325 degrees.
  • Transfer lamb to a large Dutch-oven and add enough chicken stock to cover the lamb shanks halfway (you may not need to use all of the chicken stock). Add roasted vegetables, apricots, figs, dates, prunes, currants, almonds, walnuts, pistachios, crushed tomatoes, fennel seeds, coriander seeds, cumin seeds, and chile flakes. Place thyme, parsley, cilantro, and bay leaves in a piece of cheesecloth; tie with kitchen twine to enclose. Add to Dutch oven and cover.
  • Bring lamb mixture to a simmer over medium-high heat. Immediately transfer to oven and cook until meat is tender and falling off the bone, about 3 hours.
  • Remove from oven and let cool slightly. Remove lamb shanks and set aside. Remove vegetable mixture and cooking liquid from Dutch-oven and pass through a food mill back into Dutch-oven. Return lamb to Dutch-oven and toss to coat; serve.

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