Un plat marocain lentement mijoté, tendre et parfumé, parfait pour un dîner gourmand 
.
Ingredients
2 ½ lbs (1.1 kg) lamb shanks or shoulder pieces, trimmed
2 tbsp olive oil 
1 large onion, finely sliced 
3 cloves garlic, minced 
1 tsp ground cinnamon
2 tsp ras el hanout 
1 tsp ground cumin 
½ tsp ground ginger
½ tsp turmeric 
1 ½ cups chicken or lamb stock 
½ cup dried apricots, halved
2 tbsp honey 
1 preserved lemon, finely chopped (rind only) 
¼ cup blanched almonds, toasted 
2 tbsp olive oil (for finishing)
½ cup fresh cilantro, roughly chopped
2 tbsp pomegranate seeds for garnish 
Salt & black pepper, to taste 
Optional: fresh chili threads or red chili flakes 
Directions
Brown the Lamb 
Heat olive oil in a heavy pot or tagine over medium-high.
Brown lamb on all sides (~6–8 mins) until caramelized. Remove and set aside.
Sauté Onions & Garlic
Reduce heat to medium.
Add onions and garlic, cook until soft & golden .
Toast Spices
Stir in cinnamon, ras el hanout, cumin, ginger, and turmeric.
Toast 1 min until fragrant.
Simmer Lamb
Return lamb to pot, coat with spices, season with salt & pepper .
Pour in stock, cover, simmer on low 1 ½ – 2 hrs until lamb is tender and falling off the bone 
.
Add Fruit & Lemon
Stir in apricots, honey , and preserved lemon.
Continue cooking uncovered 15–20 mins until sauce thickens and glazes lamb .
Finish & Garnish
Stir in toasted almonds and drizzle with olive oil .
Garnish with cilantro , pomegranate seeds , and chili threads if using.
Serve 
Perfect with couscous 
or warm flatbread 
.
Prep Time: 20 min Cook Time: 2 hrs
Total Time: 2 hrs 20 min Servings: 4
Calories: ~495 kcal per serving
Tips:
For deeper flavor, marinate lamb with spices overnight 
.
Serve with a squeeze of lemon for a fresh touch.
Leftovers taste amazing the next day! 
