Lamb Shank

Updated at: Thu, 17 Aug 2023 12:18:44 GMT

Step 1

Put the shanks, meaty side down, in an

Step 2

ovenproof casserole dish with the garlic and black pepper. Pour in enough

Step 3

of the water to cover the main meaty parts, and gently simmer in the

Step 4

oven (325°F) with the lid on, until the meat is falling off the bone.

Step 5

Alternatively, cook on a low heat on the stovetop for about 3 hours, or in

Step 6

a pressure cooker for 35 minutes. Remove the shanks and drain the

Step 7

water, which should now look like a nice golden stock, into another

Step 8

container and leave to cool. Pick the meat off the bones, then remove

Step 9

and discard any large pieces of fat. To make the sauce, heat the oil in a

Step 10

saucepan on a medium heat and sauté the onion and garlic until soft. Stir

Step 11

in the ginger and spices. Add the tomatoes, honey, molasses, and

Step 12

preserved lemons and heat gently, stirring occasionally so the sauce

Step 13

does not stick on the bottom of the pan. Now add the tender meat,

Step 14

stripped from the bones, to the sauce. Before serving, add the almonds

Step 15

and olives, and season with a little salt, if needed, and pepper. The

Step 16

lemons and olives can be quite salty already, so judge if you need extra.

Step 17

Meanwhile, steam the vegetables of your choice. Serve the tagine

Step 18

mixture on top of, or alongside, the vegetables. Store the lamb stock in

Step 19

the fridge to use in soups and stir-frys.

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