Slow-braised lamb shanks with dried limes & barberries recipe | Good Food
Impress dinner guests with this stunning lamb dish – the tender meat is beautifully scented with spices, and the rosewater makes it feel extra-special
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Ingredients
- 2 tbsp ras el hanout
- 1 lemon zested
- 4 garlic cloves crushed
- 6 tbsp olive oil
- 4 lamb shanks (about 1.5kg total)
- 2 cinnamon sticks
- 2 fresh bay leaves
- 6 green cardamom pods bruised
- 1 tsp cumin seeds
- 2 red onions finely chopped
- 3 tbsp barberries
- 4 black dried limes pierced and soaked in enough water to cover
- generous pinch of saffron soaked in 2 tbsp warm water
- 1½ litres chicken stock
- few drops of rosewater to serve (optional)
- handful of chopped flat-leaf parsley to serve
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