Mrouzia Lamb Shanks with Prunes and Almonds
Slow braised lamb in a sticky, spiced sauce of honey, prunes and toasted almonds. A feast day dish.
- Time3 hr 15
- LevelMedium
- Costabout £1.84 a head
- Oven160°C (140°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 160°C (140°C fan). Brown the shanks in the oil in a casserole for 10 minutes. Lift out.
10 min - 2
Cook the onions in the same pot for 6 minutes. Stir in the ginger, cinnamon, turmeric, pepper and saffron.
6 min - 3
Return the shanks, add the water and bring to the boil. Cover tightly and cook in the oven for 2 hours.
120 min - 4
Add the prunes and honey. Cook uncovered for 40 minutes, turning the shanks, until the meat is falling off the bone and the sauce is sticky.
40 min - 5
Toast the almonds in a dry pan for 3 minutes until golden.
3 min - 6
Scatter over the almonds and coriander and serve with couscous.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.