Tag Archives: Moroccan

Honey Braised Lamb Shanks


I love lamb and despite its abundance here in Albania, I rarely prepare it.  Albanians use the term “lamb” and “sheep” interchangeably and as anyone who has eaten it knows, there is a big difference between a tender piece of lamb meat and an older piece of sheep meat.  There is one solution for older meat however, and that is braising it.  The slow simmering and stewing of meat in a flavorful and well seasoned broth will render even the toughest piece of meat tender.  I love the rich and spicy flavors of Moroccan foods and they provide the perfect foil for braising.

This recipe is adapted from Saveur Magazine and brings together the spicy and exotic flavors of northern Africa to make a meal that is sure to satisfy.  Braising done properly takes time so this is the perfect meal to make on a cool and lazy weekend.  As the meat braised and the flavors melded I found myself wishing it was dinnertime already.  Serve the lamb on top of a bed of couscous or other grain so you can  soak up all of the yummy juices.


1/4 cup olive oil

3 tablespoons unsalted butter

4 lamb shanks

Salt & freshly ground pepper to taste

1 large white onion, diced

1 teaspoon ground allspice

1 teaspoon freshly ground black pepper

1 teaspoon ground coriander

1 teaspoon ground cloves

1 teaspoon cumin

1 teaspoon ginger powder

1 teaspoon cayenne pepper

1/4 teaspoon saffron threads

2 cinnamon sticks

1 cup golden raisins

1 cup whole almonds

2/3 cup honey

Toasted sesame seeds, to garnish

  • Heat the oil and butter in an 8 quart Dutch oven over medium-high heat.  Season the lamb generously with salt and pepper.
  • Add the lamb to the pot and cook, turning as needed, until well browned on all sides, about 12 minutes. Transfer the lamb to a plate and set aside.
  • Add the onion to the pot and cook, stirring, until soft, about 4 minutes.
  • Add the raisins, allspice, black pepper, coriander, cloves, ginger, cayenne, saffron, and cinnamon sticks and cook until fragrant, about 2 minutes.
  • Return the lamb to the pot and nestle it between the onions and spices.  Add the almonds, honey, and 3 cups of water.
  • Cover and bring to a boil.  Reduce the heat and simmer, partially covered, until the lamb is very tender, about 3 1/2 hours.
  • Serve over couscous and sprinkle with the toasted sesame seeds before serving.

Serves 4

Djaj Mqualli (Chicken, Lemon, & Olive Tagine)


I came across this recipe from Saveur Magazine while on my weekly quest for new recipes.  With olives, lemons, and saffron this recipe combines some of my favorite flavors.  As an added bonus, I cured the green olives myself and made the preserved lemons earlier this winter so I had jars of them readily available.  If you don’t have the time or desire to make them yourself, you can buy these items in your local grocery store.  (Unless you are in Albania, then you must preserve your own lemons but with advance planning, it really is easy to do).

There is minimal hands on time for this dish which makes it a deceptively easy dish to serve for guests.  Served with a side dish of rice, flatbread, and Moroccan carrot salad, you have colorful and complete dinner that is sure to please.  Even Sidney, the boy who won’t eat chicken, ate this declaring it “yummy.”  And I agree, it is pretty tasty.


3 tbsp. olive oil
6 whole chicken legs
Kosher salt and freshly ground black pepper, to taste
2 large yellow onions, sliced
2 tbsp. ground coriander
2 tsp. ground white pepper
2 tsp. ground ginger
1 tsp. ground turmeric
½ tsp. crushed saffron threads
1½ cups chicken stock
6 oz. green olives, cracked
2 tbsp. unsalted butter
1 tbsp. finely chopped parsley
2 tsp. finely chopped cilantro
2 jarred preserved lemons, seeded and cut into slices or chunks

  • Heat oven to 350°. Heat oil in an 8–qt. Dutch oven over medium-high heat.
  • Season chicken with salt and pepper; add to pot and cook, turning, until browned, 12 to 15 minutes. Transfer chicken to a plate.
  • Add onions to pot; cook until golden, 10 to 12 minutes. Add spices; cook for 2 minutes. Return chicken to pot with stock; boil.
  • Bake chicken, covered, until tender, 35 to 40 minutes.
  • Stir in olives, butter, parsley, cilantro, and lemons into pot, and cook for 6 minutes.

Serve with rice or flatbread

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