Home
Recipes
Meat and poultry
Lamb shanks with olives and preserved lemon

Lamb shanks with olives and preserved lemon

Name: Lamb shanks with olives and preserved lemon
Total time: 30 min
Yield: Serves 8
Cuisine: Moroccan
Ingredients: 100ml olive oil; 25g butter; 8 small lamb shanks; 2 large onions coarsely chopped; 4 cloves garlic finely chopped; 2 tsp ground ginger; 2 tsp ground cumin; a good pinch saffron; 800ml lamb stock, chicken stock or water; 2 small or 1 large preserved lemons; 200g green olives drained and rinsed; 2 tbsp flat-leaf parsley and coriander roughly chopped

olivemagazine

Published: March 25, 2015 at 3:07 PM

Save recipe

Serves 8

A little effort

Total time: 30 mins

+ 2 hours in the oven

0 reviews

loading...

Get 5 months for £5 when you subscribe today

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

Skip to ingredients

Alternatives

Complete the dish

Try this recipe for lamb shanks with olives and preserved lemon, then check out our braised lamb shanks, lamb shank rogan josh, lamb shank tagine and more lamb recipes.

Ingredients

100ml olive oil
25g butter
8 small lamb shanks
2 large onions

coarsely chopped
4 cloves garlic

finely chopped
2 tsp ground ginger
2 tsp ground cumin
a good pinch saffron
800ml lamb stock, chicken stock or water
2 small or 1 large preserved lemons
200g green olives

drained and rinsed
2 tbsp flat-leaf parsley and coriander

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.

Authors

olivemagazine

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

0 reviews

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue