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Slow-cooked lamb shank

Recipe from: 3/31/2005 12:00:00 AM

Ingredients 9
Servings 6


  • 1
    large preserved lemon
  • 2
    small onions, sliced
  • 15
    cumin seeds, roughly ground
  • 2
    whole garlic bulbs, cloves halved
  • 45
    roughly chopped fresh coriander
  • 6
    lamb shanks, long bones intact
  • 75
  • 150
  • salt and freshly ground black pepper


Preheat the oven to 230 °C.
Purée 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.

Read more on: bake  |  roast  |  lamb

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