Slow-cooked lamb shank

Name: Slow-cooked lamb shank
Yield: 6 servings
Cuisine: Bake
Ingredients: 1.00 preserved lemon; 2.00 onions sliced; 15.00 ml cumin seeds, coarsely ground; 2.00 garlic whole bulb, halved; 45.00 ml fresh coriander roughly chopped; 6.00 lamb shanks; 75.00 g butter; 150.00 ml water; 0.00 sea salt and freshly ground black pepper

6 servings

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Lamb

By Food24 November 03 2009

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Ingredients (9)

1.00	preserved lemon
2.00	onions — sliced
15.00 ml	cumin — seeds, coarsely ground
2.00	garlic — whole bulb, halved
45.00 ml	fresh coriander — roughly chopped
6.00	lamb — shanks
75.00 g	butter
150.00 ml	water
0.00	sea salt and freshly ground black pepper

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Method:

Preheat the oven to 230 &degC.
Pur&eacutee the lemon, onions, cumin, garlic and coriander in a food processor to form a paste.
Spoon into a heavy-based ovenproof dish, add the remaining ingredients and mix well.
Cover the meat with a sheet of baking paper, followed by a sheet of aluminium foil.
Cover with a tight-fitting lid and place in the oven.
Immediately reduce the heat to 140 °C and cook for five to six hours.
The meat should fall off the bones.
Adjust seasoning and serve with couscous and a herb salad.