While I was living in Marrakech Hafid arranged a Lamb Tangia for my birthday, I had never had this dish before and it was served accompanied by lots of small plates of salads & bread to mop up the juices. What I didn’t know at the time was that you can’t take your time eating a Tangia when you’re sharing a meal with Moroccans, particularly the male variety! There was I enjoying every bite and attempting to take my time, no doubt you’ve heard the phrase you snooze, you loose.. Well the plate was cleaned within 10 mins flat!
I hope it’s as successful when you make it, without question its the ultimate chuck in one pot, stick it in the oven and almost forget about it for 5 hours or so.
6 Lamb Shanks cut in ½
1 & ½ Preserved Lemons – pips removed, flesh intact
8 medium to large cloves of garlic, skin removed
2 Tbsp Ground Cumin
¼ cup Olive Oil
1 cup water
Pinch of Saffron
Pre heat your oven to 160 degrees celsius.
Put the shanks into a large casserole dish and sprinkle the cumin over the meat, add the garlic & olive oil and mix around. Tuck the wedges of preserved lemon in & around the meat, pour in water & saffron.
Put the lid on and place in the oven to cook at 160 degrees celsius for at least 5 hours, shake it every hour or so and turn the meat once or twice. It’s ready when the meat is falling off the bone.
Traditionally this is served with crusty bread to mop up all the juices. You could also serve it with a garden salad or greens. I am allowing at least 1 to 1 & ½ shanks per person. So this recipe would serve 4 adults.