Lamb shanks with olives & preserved lemon
Impress your dinner guests with this aromatic lamb dish, with Moorish flavours
Difficulty and servings
Serves 8
Preparation and cooking times
Prep 30 mins
Cook 2 hrs
- 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.
- 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.
- 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.
Recipe from olive magazine, January 2007.
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http://www.bbcgoodfood.com/recipes/4047/
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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
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ratings
Difficulty and servings
Serves 8
Preparation and cooking times
Prep 30 mins
Cook 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
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20 March 2010
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