Slowy Braised Beef Shanks in Preserved Lemons served with peas, a perfect hearty comfort meal for the cold summer nights
- 4 pcs beef shanks, 1 1/2 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.
I’ve never heard of preserved lemons or lemon skins…but if they are more tart and lemony, that would be delicious.
The green peas sold me with this meal. It is my favorite. Then you added the lemon which for sure gave the taste some edge.Another wonderful recipe. Keep it up!
i have a jar of preserved lemons in my fridge and i can never think of how to use them. might give this one a try!
I haven’t tried using preserved lemons yet. This looks really good!
Oh another great use for my preserved lemons. Thanks!
Yum. I just made preserved lemons for the first time this weekend. I’ll save this recipe to try them out in.
I’m adding this to my post on awesome preserved lemon recipes! What a unique and flavorful dish!