Few other braised meats can achieve the richness and depth of braised lamb shanks. This recipe seasons the braising liquid with spices associated with Moroccan cooking. If you can’t  find the ras-el-hanout, a North African spice blend, you can substitute curry.

Like most braised meats, the shanks are best cooked one to three days before serving. If you serve them on the same day, be sure to spoon off the rendered fat. I like to accompany the lamb and tomato-based sauce with curried couscous and sautéed red peppers, but basmati rice or boiled potatoes would work well, too.