Moroccon inspired Lamb Shanks

This dish is one that can make your whole house smell wonderful! I have done this in a low oven, but you could easily do it in a slow cooker. The spice recipe was given to me by a good friend, and since she is no longer with us, I cherish this recipe, but she would love the fact that I am sharing it. I hope you try this dish, Sweetgrass shanks become so tender no knife is needed!

4-6 Sweetgrass Lamb Shanks
2 c water
1/2 c Wild Mountain buckwheat honey
4 tbsp Kriemhild Butter
1/4 c oil
3 tbsp Ras Hanout**
2 tbsp Kriemhild Butter

Preheat oven to 325 degrees F. In a large dutch oven, heat 2 tbsp oil over med heat.

Sprinkle each lamb shank with Ras Hanout, rub in well (about a tsp/shank). Sear the shanks in the hot pan, two at a time. Remove browned shanks to a platter, while browning off all shanks.

When all shanks have been browned, place all in the dutch oven, sprinkle with remaining Ras Hanout, pour in water, honey, oil and butter. Place lid on pan and place in 325 degree F oven.

Cook for 3-4 hours, or until the meat literally falls off the bone. Remove shanks to a platter and cover with foil. Skim off most of the fat in liquid. Place pan on burner, and bring liquid to a full boil. Let this boil for 15-18 minutes, or until reduced by half. Stir remaining butter off the heat, this will make it a nice thick glossy sauce. Drizzle some sauce over shanks and serve remaining sauce to the side.

Ras Hanout : There are a great many recipes for this spice mixture, but the translation is this:
                          Head of shop or top of shop, the best is what is used. Some can have upwards of 30 or more spices. My friend showed me this one and we figured out the whole spice to ground spice to make this easier.

1 1/2 tsp ground all spice
2 tsp nutmeg
1 tsp turmeric
1 1/2 tsp salt
3 tsp ground ginger
1 tsp ground black pepper
1 1/2 tsp ground mace
1 3/4 tsp  ground cinnamon
1 tsp ground cardamom

Stir all of these together will yield about 1/4 c. Store in a tightly sealed jar.