Braised Lamb Shanks with Honey and Raisins (Moroccan Mrouzia)

Lamb shanks are braised for hours in a sumptuous sauce of honey, almonds and raisins in this centuries-old Moroccan dish.

¼ extra-virgin olive oil
3 Tbsp. butter
4 lamb shanks, frenched, if desired
sea salt
black pepper, freshly ground
1 large white onion, finely chopped
1 cup golden raisins
2 Tbsp. ras el hanout
¼ tsp. saffron threads, crushed
1 stick cinnamon
1 cup whole almonds, blanched
⅔ cup pure honey

Garnish:
toasted sesame seeds

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.

Makes 4 servings.