This is certainly a slow food:  a slow braise of lamb shanks.  It takes a bit of time but it is also a perfect dish to make ahead.  This is an adaptation from a combination of two recipes from two cookbooks:  Mourad Lahlou’s Mourad: New Moroccan for Lamb Shanks (and Spiced Prunes and Brown Butter Farro) and the other from Paula Wolfert’s Mostly Mediterranean recipe for Lamb Tagine with Pumpkin and Chickpeas.  Mourad’s preparation is more haute cuisine akin to his signature restaurant dish.  So I took the basis of cooking the lamb with his method and added the accompanying chickpeas and vegetables from Wolfert’s tagine to make it more like a meal one would have at home.  This goes very well with Peay La Bruma Estate Syrah.Mourad Wolfert braised lamb recipe_Spring 2018