Mark Boerboom's Recipe

WFO lamb shanks with preserved lemon. Recipe

Category: Recipes

These of course could be cooked on a stove, oven or slow cooker. I've been learning how to use my WFO (wood fired oven).

Prep time: 15 minutes
Cook time: 3 hours
Servings: 8

8 lamb shanks
1/2 preserved lemon rinsed, flesh discarded and rind diced
1 cup red wine
3 cups stock, homemade without salt is best
3 cloves garlic pressed
1 onion diced
2 stalks fresh rosemary chopped
salt & fresh ground pepper

Directions

Salt & pepper the shanks. Brown in the WFO. Add the rest of the ingredients, tightly cover the pan and cook until tender about 2-3 hours. Check the pan and add water or stock if necessary. My oven was was about 300-325 degrees F when I cooked this. Serve the shanks with the liquid they cooked in.
Serve with quinoa, couscous or rice.