Lemon and Ginger Lamb Shanks with Broad Beans

Ingredients

• 1 tablespoon olive oil
• 4 french-trimmed lamb shanks (1kg)
• 1 large brown onion (200g), chopped finely
• 3 clove garlic, crushed
• 2 tablespoon thinly sliced preserved lemon rind
• 5 centimetre (2-inch) piece fresh ginger (25g), grated
• 1 cinnamon stick
• 1/4 cup (60ml) lemon juice
• 1/2 cup (125ml) water
• 300 gram (9½ ounces) frozen broad beans (fava beans)
• 600 gram (1¼ pounds) kipfler (fingerling) potatoes, halved
• 20 gram (¾ ounce) butter
• 1 cup finely chopped fresh coriander (cilantro)
• 1/2 cup finely chopped fresh flat-leaf parsley