Golden Quince & Saffron Lamb Shank: A Royal Moroccan Braise with Toasted Almonds
Embark on a culinary journey to the heart of Marrakech with this exquisite Royal Moroccan Braise. Tender lamb shanks, slow-cooked to an unparalleled succulence, are steeped in a golden elixir of aromatic saffron, warm ginger, and subtle cinnamon. The vibrant, slightly tart sweetness of caramelized quince, infused with honey and the unique tang of preserved lemon, cuts through the richness of the lamb, creating a symphony of flavors. Finished with a scattering of toasted almonds and fresh herbs, this dish presents a harmonious balance of sweet, savory, and aromatic notes, offering a truly gourmet experience that tantalizes the palate with its depth and complexity, leaving a lingering, fragrant warmth.
Gourmet Ingredients
Check ingredients off as you assemble them.
- Lamb shanks4 large (approx. 400g each)
- Olive oil3 tablespoons
- Yellow onions2 large, finely chopped
- Garlic cloves6 , minced
- Fresh ginger2 inch piece, grated
- Saffron threads1 teaspoon, steeped in 1/4 cup hot water
- Ground turmeric1.5 teaspoons
- Ground cumin1 teaspoon
- Ground ginger1 teaspoon
- Ground cinnamon0.5 teaspoon
- Black pepper0.25 teaspoon
- Salt2 teaspoons, or to taste
- Preserved lemon1 , rind finely diced (pulp discarded)
- Honey2 tablespoons
- Fresh quinces2 large (approx. 400g each), peeled, cored, and quartered
- Lamb or chicken stock4 cups (960ml)
- Blanched almonds0.5 cup, toasted
- Fresh coriander0.25 cup, chopped, for garnish
- Fresh parsley0.25 cup, chopped, for garnish
- Sesame seeds1 tablespoon, toasted, for garnish
Method of Preparation
Follow these step-by-step instructions carefully.
- 1Step 1
Pat the lamb shanks dry with paper towels and season generously with salt and black pepper.
- 2Step 2
In a large, heavy-bottomed Dutch oven or tagine, heat the olive oil over medium-high heat. Sear the lamb shanks on all sides until deeply browned, about 3-4 minutes per side. Remove the shanks and set aside.
- 3Step 3
Reduce the heat to medium. Add the chopped onions to the pot and sauté, scraping up any browned bits from the bottom, until softened and translucent, about 8-10 minutes. Add the minced garlic and grated ginger and cook for another 2 minutes until fragrant.
- 4Step 4
Stir in the ground turmeric, ground cumin, ground ginger, and ground cinnamon. Cook for 1 minute, stirring constantly, allowing the spices to bloom.
- 5Step 5
Return the seared lamb shanks to the pot. Pour in the saffron-infused water, lamb or chicken stock, diced preserved lemon rind, and honey. Bring the liquid to a gentle simmer.
- 6Step 6
Cover the pot tightly and transfer it to a preheated oven at 160°C (325°F). Braise for 2 hours, turning the shanks once halfway through.
- 7Step 7
While the lamb braises, prepare the quinces. In a separate pan, you may lightly sauté the quince quarters in a tablespoon of olive oil until slightly golden, or add them directly to the braise.
- 8Step 8
After 2 hours, carefully remove the pot from the oven. Add the quince quarters around the lamb shanks. Re-cover the pot and return it to the oven for another 1 hour, or until the lamb is fork-tender and the quince is soft and slightly translucent.
- 9Step 9
Once cooked, remove the pot from the oven. Carefully remove the lamb shanks and quince to a serving platter and keep warm. Place the Dutch oven back on the stovetop over medium-high heat. Skim off any excess fat from the sauce. Reduce the sauce for 5-10 minutes, stirring occasionally, until it thickens to your desired consistency. Taste and adjust seasoning if necessary.
- 10Step 10
Spoon the rich, aromatic sauce over the lamb shanks and quince. Garnish generously with toasted almonds, fresh chopped coriander, fresh chopped parsley, and toasted sesame seeds. Serve immediately with couscous or crusty bread.
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Recipe Details
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Gourmet ingredients or slow cooking. Ideal for celebration feasts.