Mix flour. Ras-el-Hanout spice and salt together thoroughly. Flour shanks, reserving remaining flour mixture for sauce. Heat oil in frying pan. Brown shanks on high heat on all sides and bottom. Store shanks for later.
Heat olive oil and fry sliced onion until golden. Add remaining flour mixture from shanks and fry for few minutes to create a roux-like mixture. Add all sauce ingredients (apart from honey) together in a slow cooker. Add shanks and enough water to almost cover. Stir gently to combine. Bring to boil on highest level of cooker and then cook on medium heat for 6-8 hours (at Taboon we do this overnight in our stone oven!). Remove shanks from sauce, add honey and check for seasoning.
Serve individually on rice or couscous with a generous amount of sauce. Top with a spoon of yoghurt and garnish with parsley, dried fruit, pine nuts and a drizzle of olive oil.
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