INGREDIENTS:
- 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, ormake your own)
- ¼ tsp. crushed saffron threads
- 1 stick cinnamon
- 1 cup blanched whole almonds
- ⅔ cup honey
- Toasted sesame seeds, to garnish
1. 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.
2. 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.
