Moroccan · Main Dishes
Fes-Style Braised Lamb Shanks
A hearty, deeply spiced braise from Fassi households, whole lamb shanks cooked for hours in a saffron and ras el hanout sauce until the meat slides clean off the bone, finished with a scatter of toasted almonds.
- Prep
- 25 min
- Cook
- 150 min
- Total
- 175 min
- Serves
- 4
- Level
- Advanced
Ingredients
- 4 lamb shanks
- 2 onions, grated
- 4 garlic cloves, crushed
- 1.5 tbsp ras el hanout
- Generous pinch of saffron, bloomed
- 1 cinnamon stick
- 4 tbsp olive oil
- 50 g toasted almonds, to finish, salt and pepper
Method
- 1
Brown the shanks
Warm the oil in a heavy pot and brown the lamb shanks well on all sides. Set aside.
- 2
Build the sauce
Soften the onion and garlic in the same pot, then stir in the ras el hanout, saffron water and cinnamon stick.
- 3
Braise
Return the shanks to the pot, cover with water, bring to a bare simmer, cover tightly, and cook on the lowest heat for 2–2.5 hours, turning occasionally, until the meat is falling off the bone.
- 4
Reduce
Lift out the shanks and boil the sauce down until thickened and glossy, then return the shanks and coat them well.
- 5
Serve
Scatter with toasted almonds and serve with bread or mashed root vegetables.
Chef's tips
- Keep the braise at a bare simmer over the long cook — a rolling boil can make the meat seize up before it eventually softens.
- Lamb shanks benefit from being made a day ahead; the flavour deepens overnight and reheats beautifully.
- Skim any excess fat from the surface of the sauce before reducing it for a cleaner finish.
Frequently asked questions
Can this be made in a slow cooker?
Yes, brown the shanks and build the sauce on the stove first, then transfer everything to a slow cooker on low for about 6 hours.
What makes this a Fassi-style dish?
The use of ras el hanout and saffron together in a slow, richly spiced braise reflects Fes's reputation for complex, refined spicing in its home cooking.