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olive oil onion garlic ginger saffron threads lamb shanks salt potatoes fresh peas lemon green olives parsley
Viewed: 30 - Published at: 5 years agoIngredients
- 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
Method
- Heat the oil in a small heavy pot or skillet, and stir in the onion, garlic, ginger, and saffron; then lay in the lamb shanks.
- Cook for about 5 minutes over low heat, stirring frequently and turning the shanks over.
- Pour in enough water to cover, and sprinkle with about 1/2 teaspoon salt and several grindings of pepper.
- Cover, and continue to cook over low heat for 1 1/22 hours, until the shanks are very tender; check the level of liquid, and add more water if necessary so that it just covers the shanks.
- Add the potatoes, and simmer for 20 minutes; then add the peas, preserved lemon, and olives, and cook another 4 or 5 minutes.
- Fish out one of the shanks and the potatoes, and place on a warm plate; then, with a fine-mesh scoop, pick up all the peas and seasonings and scatter them over the meat.
- Pour on some of the cooking sauce (youll only use about half of it), and sprinkle the parsley and cilantro on top.
- Ive used lima beans instead of peas, as well as a handful of fava beans, when I have them in the garden; both take a little longer to cook than the peas, so allow for that.
- If you dont have preserved lemon, either store-bought or homemade, use a couple of slivers of fresh lemon peel, finely julienned.
- And dont worry if you dont have fresh cilantroparsley alone is fine.
- Be sure to save the rest of the cooking sauce.
