Slow-cooked lamb shanks with verjuice, preserved lemon, bay leaves, rosemary and garlic

May 8, 2011

A delicious Maggie Beer recipe to slow cook on a wet afternoon, enjoying the cooking aromas and heat from the oven before eating  for dinner. I serve this with a green bean, pistachio cous cous, but mashed potatoes would be just as tasty.

Serves 4


17 cloves garlic
8 milk-fed lamb shanks
12 sprigs rosemary
Extra-virgin olive oil
5 quarters preserved lemon
8 bay leaves
500 ml verjuice
1 teaspoon peppercorns
1 teaspoon sea salt

Preheat the oven to 120C.

Finely chop 3 of the garlic cloves and put them into a heavy-based non-reactive pot with the shanks, rosemary and a splash of olive oil.

Brown the meat on the stove over a low heat, turning it regularly.

Remove the pulp from the preserved lemons, then rinse the rind and cut each piece in half.

Put the preserved lemon and remaining ingredients into the pot with the shanks and stir to mix.

Cover the pot with a lid, then bake very slowly or 4 hours.


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