Transcript

Braised Lamb Shanks with Preserved Lemon on Sour Cream Mash

4 lamb shanks
Little flour for dusting
Canola oil
2 sticks celery
2 medium carrots
2 medium brown onions
Handful mushrooms
Length of leek
2 bay leaves
Handful fresh thyme
1.5 litres chicken stock
1 can crushed tomatoes
1 cup white wine
3 large potatoes
Small tub sour cream
Good bunch of parsley
1 preserved lemon

Method

In a large heavy based frypan add a good belt of canola oil and heat on a medium setting. In a bag toss the lamb, the flour and some salt and pepper and shake it baby, shake it like a Polaroid picture. Toss the shanks into the pan and turn regularly for about five minutes to brown nicely. Take out and set aside.

Rough chop your vegetables and add to the pan and sweat with a little seasoning. After ten minutes add the wine, chicken stock and the crushed tomatoes. Stir and add the thyme and bay leaves. Place ladles of the vegetables and stock in the casserole dish and lay the shanks on top so they are partially submerged.

Whack the lid on and cook for 6-8 hours.

Make your mash and stir through sour cream and chopped fresh parsley.

Serve on the mash with some finely chopped preserved lemon rind to sharpen it up.

Preserved Lemons

Lemons
Salt
Lemon Juice
Olive Oil
Method:
Wash and dry some even-shaped lemons. Cut both ends off each lemon then slice lengthwise into quarters to within 1 cm of the base.

Pack the inside of the lemons with salt. Place in a clean jar layered with more salt. You can add cinnamon quills, bay leaves or cloves to the jar if you wish. Press down firmly then fill the jar with freshly squeezed lemon juice.

Leave at room temperature for at least a month, turning to dissolve the salt. Cover the surface with olive oil to seal.

Preserved lemons keep for months and you can reuse the salty liquid to make more if you wish.

To use, discard the pulp, rinse the rind, and then slice finely. One quarter to a whole lemon is usually sufficient to give an intense lemony flavour.
Serving Suggestion: Use in Moroccan cooking especially in chicken, lamb and vegetable tagines, with couscous and in salads.