6680

Lamb shanks with olives and preserved lemon

  • serves 8
  • Easy

A rich and delicious lamb shank recipe. Look for Belazu preserved lemons (in Waitrose, Sainsbury’s and some delis), which are quite small. If you’re using your own homemade preserved lemons or larger bought ones, you’ll only need one. Serve with steamed couscous or rice.

Advertisement

Ingredients

  • olive oil 100ml
  • butter 25g
  • lamb shanks 8 small
  • onions 2 large, coarsely chopped
  • garlic 4 cloves, finely chopped
  • ground ginger 2 tsp
  • ground cumin 2 tsp
  • saffron a good pinch
  • lamb stock, chicken stock or water 800ml
  • preserved lemons 2 small or 1 large
  • green olives 200g, drained and rinsed
  • flat-leaf parsley and coriander 2 tbsp, roughly chopped

Method

  • Step 1

    Heat the oven to 160C/fan 140C/gas 3. Heat the olive oil and butter in a large casserole or frying pan and brown the lamb on all sides. Remove and set aside. Add the onions to the pan and cook for a minute, then add the garlic, spices and seasoning (go easy on the salt as the preserved lemons might make it salty later on) and cook for another minute.

    Transfer the onions, garlic, spices and browned lamb shanks to a large roasting tin. Pour over the stock or water. Cover with foil and cook in the oven for 1¾ hours, stirring from time to time and turning the shanks over.

  • Step 2

    Cut the lemons in half, scoop out the flesh with a spoon and discard, cut the rind into shreds. Add the olives and the lemon to the dish. Remove the foil and cook for another 15 minutes.

    The lamb should be meltingly tender and coming away from the bone. If there is a lot of juice, remove the shanks from the roasting tin and put the tin over a high heat and simmer for 5 minutes or until the juices have reduced by half. Season. Add the herbs and serve.

Advertisement