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Braised Moroccan Lamb Shanks
Serves 4

This dish is a 'put-it-in-the-oven-and-forget-it-dish' for the most part and is easily expandable to accommodate a crowd. Preserved lemons are available in most Mediterranean or Middle Eastern markets, or you can find a few recipes to make your own here.

Ingredients:

• 4 large lamb shanks (ask for the really meaty parts)
• 2 tbsps. olive oil
• 2 preserved lemons, cut into 4 pieces each
• 8 pearl onions or shallots, peeled
• 4 medium carrots, peeled and cut into two pieces
• 1 large bulb of fennel cut into chunks (optional)
• 8 large cloves garlic, peeled
• 8 dried apricots
• 1 cinnamon stick
• 6 cardamom pods
• salt and pepper to taste
• 1-2 cups red wine

Heat the olive oil over medium-high heat in a large ovenproof pot. Brown the shanks on all sides, then add all the lemons, vegetables and spices and enough red wine to cover the shanks. Cover the pot and put it into a 350-degree preheated oven for at least 2-3 hours. Check once an hour to see if you need to add any more wine, or water if preferred. The shanks are done when they are fork-tender and pulling away from the bone. Remove the cinnamon stick and the cardamom pods before serving. Serve in a bowl with the juices on top of couscous, or mashed potatoes.