Moroccan-Style Lamb Shanks with Potatoes and Peas

Name: Moroccan-Style Lamb Shanks with Potatoes and Peas
Ingredients: 2 teaspoons olive oil; 1 small onion, chopped; 1 fat garlic clove, peeled and slivered; 1 slice fresh ginger, about the size of a 25-cent piece; 1/8 teaspoon saffron threads; 2 lamb shanks; Salt and freshly ground pepper; 3 or 4 small new potatoes; 1/2 cup fresh peas or frozen, defrosted; 2 strips Preserved Lemon (page 241), pulp scraped off and peel julienned; 3 or 4 green olives, pitted and quartered; About 1 tablespoon chopped fresh parsley and cilantro, if you have it

December 9, 2011

Lamb shanks lend themselves to slow cooking, so I like to make this hearty dish-in-one on a weekend and then have it later in the week in a second incarnation. Shanks are often found two to a package in the supermarket, so it’s less hassle to buy the whole package and enjoy them twice. I’ve adapted this recipe from Claudia Roden, who taught me always to have a jar of my own preserved lemons in the fridge to give that ﬁnal spark to so many Middle Eastern and North African dishes, and I’ve followed her advice.

Recipe notes

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