Lemon & Ginger Lamb Shanks with Broad Beans

Lemon & Ginger Lamb Shanks with Broad Beans

Free from gluten, dairy, grain.

Paleo Friendly. 

COOK TIME: 1 HOUR & 10 MINS | SERVINGS: 4

If you love lamb shanks, you’ll love this mouth-watering dish which uses preserved lemons, a prominent ingredient in North African cooking, along with our tasty new broad beans. The flavour is salty, unique and perfumed.

Why Preserved Lemons?

Whilst fresh lemons boast the aroma and oil of the zest and sharpness of the juice, preserved lemons are a different beast entirely – the sharpness mellows, the lemon flavour intensifies, and the salt and fermentation create a punchy umami quality that lends incredible depth to dishes. 

How to make preserved lemons:

Place the zest in a single layer on a piece of parchment or waxed paper and quick freeze it. Once frozen, transfer the zest to a zip-top plastic bag. Label it with the date and type of citrus zest and store it until needed. The zest will keep frozen for about six months if kept tightly sealed.

Equipment

  • Pressure cooker (or slow cooker for slower cooking)
  • Large saucepan

Ingredients - 

  • 1 tablespoon organic, extra-virgin, cold pressed, olive oil
  • 4 organic lamb shanks (1kg)
  • 1 large organic brown onion (200g), chopped finely
  • 3 clove organic garlic, crushed
  • 2 tablespoons thinly sliced preserved, organic, lemon rind
  • 5-centimetre (2-inch) piece fresh organic ginger (25g), grated
  • 1 organic cinnamon stick (quill)
  • 1/4 cup (60ml) lemon juice
  • 1/2 cup (125ml) filtered water
  • 300 grams organic broad beans (f
  • 600 grams organic Dutch potatoes, halved
  • 20 grams organic unsalted butter
  • 1 cup finely chopped fresh, organic coriander
  • 1/2 cup finely chopped fresh flat-leaf, organic parsley

    All the above ingredients can be found both online and in our store located at 47 Maroubra Road, Maroubra. 

    Instructions 

    • Heat half the oil in 6-litre (24-cup) pressure cooker; cook lamb, in batches, until browned. Remove from cooker.
    • Heat remaining oil in cooker; cook onion and garlic, stirring, until onion softens. Add preserved lemon, ginger and cinnamon; cook, stirring, until fragrant. Return lamb to cooker with juice and the water; secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure; cook 25 minutes.
    • Meanwhile, cook beans in large saucepan of boiling water about 2 minutes or until tender; drain. Rinse under cold water; drain. Peel away grey skins.
    • Release pressure using the quick release method; remove lid. Add potato; secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure; cook 10 minutes.
    • Meanwhile, melt butter in medium frying pan; cook herbs, stirring, until bright green.
    • Release cooker pressure using the quick release method; remove lid. Stir in beans and herbs; simmer, uncovered until hot. Season to taste.

      Recipe Notes:

      If you have an electric pressure cooker you won't need to reduce the heat to stabilise pressure, your cooker will automatically stabilise itself. Always check with the manufacturer's instructions before using. To use preserved lemon, discard flesh, rinse well, using the rind only. This recipe is not suitable to freeze.