4 lamb shanks
2 onions, peeled and thinly sliced
2 cloves of garlic, crushed
1 tablespoon Mustapha's Ras el Hanout
2 cups beef stock
2 tablespoon olive oil
1/4 cup citrus blossom honey
3/4 cup raisins
Fleur de sel Marocaine
Freshly ground black pepper
1. Place the lamb shanks and other ingredients in a large tagine or ceramic lined cast iron casserole. Season with salt and pepper.
2. Cover the tagine and bring the liquid to a boil, then turn down the heat to a simmer and cook for 3 hours, turning the lamb shanks two to threetimes, until the lamb is tender and the liquid reduced. (you can also cook in a 325 degree oven.
3. Skim excess fat and adjust seasoning before serving.