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Slow Cooked Lamb Shanks with Preserved Lemon

A hearty winter casserole with a delicate hint of lemon.

Notes

* preserved lemons: never use the flesh as it is excessively salty. In moderation they add a delicate piquancy to any dish, in excess all you taste is the overriding flavour of lemon, so add a little at a time, until you reach the desired "lemonyness"

making the base stock the day before allows any fat to solidify which can then be easily skimmed.

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» Top Wine Matches For This Recipe

Angus Hughson

Cabernet Sauvignon, Merlot and Shiraz are the best wines to pair with Slow Cooked Lamb Shanks with Preserved Lemon.

 
 

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