Braised Beef Shanks in Preserved Lemons
Preserved lemons is a popular food item in North African cuisines, a common ingredient in dishes like tagine and even salads. This excellent ingredient are made by pickling the lemons in salted water and lemon juice. Usually they age this pickle first before using as they tend to become more tarty and lemony. It can be used in different ways such as in salads, pasta, drink but it really shines if it’s used on stews and marinades.
I saw this dish in a recipe book before but the original recipe uses lamb, we are not a huge fan of lamb so for this recipe we will be using beef shanks instead.
- 4 pcs beef shanks, 1½ inch thick cuts
- 2 pcs preserved lemons skin, thinly sliced
- 300 g green peas
- 2 stalks parsley, chopped
- 2 stalks coriander, chopped
- 2 onions, finely chopped
- 4 cloves garlic, chopped
- 1 tsp minced ginger
- 3 cups beef stock
- 1 tbsp flour
- freshly ground black pepper
- In a bowl add parsley, coriander, onions, garlic, ginger, around 3 tbsp oil, 1 tsp salt and 1 tsp freshly ground black pepper.
- Now pour the mixture in beef shanks making sure it’s evenly coated, place in an airtight covered container and marinate for at least 24 hrs.
- Drain the beef and reserve the marinade. In a heavy pan add 1 tbsp oil then brown beef on all sides.
- In a pot add 2 tbsp olive oil and flour, cook flour until it forms something like a roux then then gently pour in the stock while mixing. Once consistency is even add the reserved marinade and the beef shanks. Bring to a boil then simmer in low heat for 1.5 hour.
- Add the preserved lemons then continue to simmer for 15 more minutes.
- Add peas and simmer for additional 5 minutes.
- Season with salt and freshly ground black pepper, then garnish with thinly sliced lemon zest.