Preserved lemons is a popular food item in North African cuisines, a common ingredient in dishes like tagine and even salads. This excellent ingredient are made by pickling the lemons in salted water and lemon juice, and the more aged they become the better it taste. Imagine its taste is lemony tartly flavours. It can be used in different ways such as in salads, dessert garnish and it goes well with seafood and stews.
I saw this dish in a recipe book before and on the original recipe lamb was used, but we prefer beef on braised dishes as compared to lamb so here is my version, I also added some pickled cocktail onions to add to that tangy taste and add a different texture to the dish.
4 pcs, beef shanks, 1 1/2 inch thick cuts
2 pcs preserved lemons skin, thinly sliced
12 pcs cocktail onions
400g green peas
2 stalks parsley, chopped,
2 stalks coriander, chopped
2 red onions, finely chopped
4 garlic cloves, chopped
1/2 thumb sized Ginger, chopped
3 cups beef stock
1 tbsp flour
freshly ground black pepper
1. In a bowl add parsley, coriander, onions, garlic, ginger, around 3 tbps oil, 1 tsp salt and 1 tsp freshly ground black pepper.
2. Now pour the mixture in beef shanks and make sure it’s evenly coated, place in an airtight covered container and marinate for at least 24 hrs.
3. Drain the beef and reserve the marinade. In a heavy pan add 1 tbsp oil then brown beef on all sides.
4. In a pot, add 1 tbsp olive oil and flour, mix thoroughly then pour in the reserved marinade, beef shanks and stock, bring to a boil then simmer in low heat for 1.5 hour.
5. Add the preserved lemons and cocktail onions and continue to simmer for 15 more minutes.
6. Add peas and simmer for additional 5 minutes.
7. Season with salt and freshly ground black pepper, then garnish with chopped parsley.