Lamb Shanks

  • 6 lamb shanks, about 1 pound each
  • Coarse kosher or sea salt
  • 2 tablespoons vegetable oil
  • 4 large onions, halved root to stem and thinly sliced
  •  Pinch of saffron threads
  • 1 cup Moroccan Jewish tanzeya (recipe follows)
  • 1 cup blanched whole almonds, toasted

Tanzeya

  • 1 cup prunes
  • 1 cup dried apricots
  • 1 cup quartered dried figs
  • 1 cup raisins
  • 200 grams sugar (about 1 cup)
  • 1 stick cinnamon
  • 1 whole cardamom pod
  • 1 whole allspice berry
  •  Pinch of dried chile flakes
  •  Pinch of salt

To make the Lamb Shanks

Brown the Shanks

Sprinkle lamb shanks with salt to taste; if using kosher lamb, less salt will be needed. In a large, wide casserole with a lid, heat oil over medium-high heat until shimmering. Working in batches, brown lamb shanks on all sides. Transfer lamb to a plate and set aside.

 

Caramelize the onions

Add onions to pan and sauté until they begin to soften, about 3 minutes. Add 1 cup of water and 1 teaspoon salt. Cover, reduce heat to low and simmer until onions are very soft, about 30 minutes. Meanwhile, heat oven to 275 degrees.

 

Bake Lamb

Mix saffron with 1/4 cup water and add to pan. Stir to mix well, 2 to 3 minutes. Add lamb to the onions and mix well. Cover and transfer to oven. Bake until lamb is very tender, about 2 hours.

 

To Serve

Stir 1 cup of the tanzeya into onions. Return pan to the oven and bake, covered, until mixture is reheated, about 15 minutes. Garnish with toasted almonds and serve by itself or over couscous.

 

To make the Tanzeya

In a wide, shallow saucepan, combine prunes, apricots, figs and raisins. Add 2 cups hot water, and allow to rest for 15 minutes.Add sugar and remaining ingredients. Place over high heat and bring to a boil. Cook, stirring, for 5 minutes. Reduce heat to low and simmer, uncovered, until water has almost completely evaporated, 45 minutes to 1 hour.Discard cinnamon stick and cardamom pod. Allow mixture to cool; if desired, it may be covered and refrigerated for up to 2 weeks.