Lamb shanks with preserved lemon

Name: Lamb shanks with preserved lemon
Cuisine: Australian
Ingredients: mashed potato, steamed rice or cous cous, to serve; ¼ cup chervil leaves; mashed potato, steamed rice or cous cous, to serve; mashed potato, steamed rice or cous cous, to serve; 8 small potatoes, thickly sliced; 1.5 litres/48 fl oz Beef/Veal Stock; 40 ml/1¼ fl oz lemon juice; rind/zest of ½ Preserved Lemon, chopped; 1 teaspoon ras el hanout spice mix; 1 teaspoon ground cumin; ½ teaspoon chilli powder or paprika; ½ teaspoon chilli powder or paprika; 1 tablespoon finely chopped ginger; 1 red birds-eye chilli, finely chopped; 2 medium-size Brown onions, finely chopped; 6 cloves garlic, finely chopped; 60 ml/2 fl oz olive oil; 3 teaspoons freshly ground black pepper; 4 lamb shanks

Preparation info

Serves
4

Difficulty
Medium

Appears in

Stir

By Christine Manfield

Published 2001

About

Ingredients

4 lamb shanks
60 ml/2 fl oz olive oil
3

Oceania
Australia
Preserve
Gluten-free

Method

Preheat oven to low (150°C/300°F).
Brush shanks with some of the oil and sprinkle with 1 teaspoon of the pepper. Brown in a large, heavy-based cast-iron casserole over moderately high heat for about 10 minutes each side. Remove meat from pot.