🇪🇬 Egypt · Food
Mouz Dani (Braised Lamb Shanks)
By eatmundo · August 4, 2026
🇪🇬 EGA regal Egyptian classic, tender lamb shanks slowly braised until they fall off the bone. This dish is rich with aromatics, traditionally served during holidays or for special family dinners.
Ingredients
check them off as you prepareHow to Make It
- 1
Heat 2 tbsp of ghee in a heavy-bottomed pot over medium-high heat and sear the 4 lamb shanks until deeply browned on all sides, about 10 minutes.
- 2
Remove the lamb from the pot and set aside; in the same pot, add the 1 tbsp remaining ghee and the 3 sliced large onions.
- 3
Sauté the onions until they are soft and caramel-colored, scraping up any browned bits from the lamb (the fond).
- 4
Add the 5 minced garlic cloves, 4 cardamom pods, and 2 bay leaves, stirring for 1 minute until fragrant.
- 5
Return the lamb shanks to the pot and cover with enough water (or light stock) to submerge the meat halfway.
- 6
Season with 1.5 tsp salt and 1 tsp black pepper, then bring to a gentle boil.
- 7
Cover tightly, reduce heat to low, and braise for 60-75 minutes, or until the meat is incredibly tender and easily pulls away from the bone.
- 8
Serve the shanks drizzled with the reduced, flavorful onion gravy.
Frequently Asked Questions
How do I know when the lamb is done?+
The meat is done when it is so tender that it begins to separate from the bone with just a fork touch.
Can I cook this in the oven?+
Yes, once at a simmer, you can cover and place the pot in a 160°C oven for about 90 minutes.
Is cardamom necessary?+
Cardamom is essential for the authentic Egyptian aroma; do not skip it if you want the classic taste.
What is the best side dish for Mouz?+
It is best served over a bed of 'Roz b'Khalta' (spiced rice) or creamy mashed potatoes to soak up the juices.
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