1.    Heat oil and margarine in an 8-qt. cast iron pot over medium-high heat.

2.    Season lamb generously with salt and pepper.

3.    Cook, turning as needed, until well browned all over ~12 minutes.

4.    Transfer lamb to a plate.

5.    Set aside.  

6.    Add onion to pot.

7.    Cook, stirring, until soft ~4 minutes.

8.    Add raisins, Ras El Hanout, turmeric, cinnamon.

9.    Cook, stirring, until fragrant ~2 minutes.

10. Add lamb, almonds, honey, and 3 cups water, and bring to a boil.

11. Reduce heat to medium.

12. Cook, partially covered, until lamb is very tender ~3½ hours.

13. Divide shanks and sauce among serving plates.

14. Sprinkle each with sesame seeds.

YIELDS:  4 servings.

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Ras El Hanout

INGREDIENTS:

·         2 tsp. Ginger, ground

·         2 tsp. Cardamon, ground

·         2 tsp. Mace, ground

·         1 tsp. Cinnamon, ground

·         1 tsp. Allspice, ground

·         1 tsp.  Coriander Seeds, ground

·         1 tsp.  Nutmeg, ground

·         1 tsp. Turmeric, ground

·         ½ tsp. Black Pepper, ground

·         ½ tsp. White Pepper, ground

·         ½ tsp.  Cayenne Pepper, ground

·         ½ tsp. Anise Seeds, ground

·         ¼  tsp. Cloves, ground

INSTRUCTIONS:

1.    Blend all of the spices in a bowl.

2.    Transfer to a glass jar, and store in a dry, dark place.

Source: Rabbi Alan Ira Silver