Lamb shanks with olives & preserved lemon

Recipe uploaded by

olive magazine

0 ratings

Recipe by olive magazine

Subscribe to olive magazine - 3 issues for £1

Tested

Leave a comment or rate this recipe

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 season (go easy on the salt as the preserved lemons might make it salty later on) and cook for another minute.
2. 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 1 3/4 hours, stirring from time to time and turning the shanks over.
3. 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.

Preserved lemons

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.

http://www.bbcgoodfood.com/recipes/4047/

Your binder

• Register
• Sign in
• More info

Save your favourite recipes; add, rate and comment on recipes. Plus, get our newsletter.

Ingredients

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

Search Good Food

Keywords

Filter search

Recipes All this site The web

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 8

Preperation and cooking times

Prep 30 mins

Cook min 2 hrs

Ingredients

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

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.