Lamb Shanks with Preserved Lemons served with Rice
Serves 4 Oven: 200C, then down to 150C
Method:
In a large heavy casserole, on a hot heat, add a drizzle of olive oil and brown the lamb on all sides. Remove and put to one side, now add the sliced onion, turn the heat down and soften with the garlic and chilli and ginger, now add the garamasala and cumin seeds and cook for a further 30 seconds. Put the shanks back and put in the chicken stock, bring back up the heat and put into the oven for one hour. Now remove and add the 2 diced tomato and sweet potato, put back into the oven for a further hour, now remove again and add the preserved lemon and lemon juice. Put back in the oven for a further 30 minutes. Remove and season well. Serve with steamed rice.
