Lamb shank, artichokes and preserved lemons tagine

Ingredients

• 4 lamb shanks
• 1 onion
• 2 garlic cloves
• 1 teaspoon of ground ginger
• 1 teaspoon of turmeric
• 1 teaspoon of sea salt
• 1/2 teaspoon of ground pepper
• A pinch of saffron
• 1/2 cup or 120ml of water
• 1 tablespoon of olive oil
• 2 preserved lemons
• 20 green olives
• 8 artichokes hearts
• 30g of 4 tablespoons of fresh chopped coriander

Directions

1. Heat the olive oil in a deep pan. Brown the lamb shanks and add the finely chopped onion and crushed garlic, as well as the turmeric, ginger, ground pepper, and salt. Cook on medium for 5 minutes – until the onion becomes translucent.
2. In the meantime grind the saffron and mix it with the hot water. Add the hot water/saffron mix and cook for 45 minutes on medium to low.
3. Cut the lemons in quarters, remove the pulp and add to the tagging, as well as the artichokes heart and olives. Cook for a further 20 minutes.
4. Serve and decorate with the chopped coriander. *you can replace the lamb with 4 chicken legs or breasts + wings