Entree: Morocco – Sahara & Southern Morocco – طنجية مراكشية ➤ Tanjia Marrakchia (Marrakech-style slow-braised meat cooked with preserved lemon, garlic, and warming spices in an urn)

Serving Size: 6

Approximate Time

Prep 35 min

Cook 3 hrs 30 min

Additional 30 min

Total 4 hrs 35 min

Ingredients

- 3 lamb shanks, approx. 12 oz (340 g) each
- 1/2 cup (120 ml) extra-virgin olive oil
- 6 cloves garlic, minced — about 1.5 oz (45 g)
- 1 preserved lemon, rinsed, pulp removed and rind finely chopped
- 2 tsp (4 g) ground cumin
- 1 tsp (2 g) ground turmeric
- 1 tsp (2 g) ground ginger
- Pinch saffron threads, soaked in 2 tbsp (30 ml) warm water
- 1 tbsp (15 ml) paprika
- 1 tsp (5 g) coarse salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 cup (240 ml) water or low-sodium broth
- 2 tbsp (30 ml) fresh lemon juice (optional for brightening)
- 2 tbsp (30 ml) finely chopped fresh parsley (for garnish)

Instructions

1. Preheat the oven to 300°F (150°C). In a bowl combine olive oil, minced garlic, chopped preserved lemon rind, cumin, turmeric, ginger, paprika, saffron with its soaking water, salt, and pepper to make a paste.
2. Rub the spice-preserved lemon paste all over the lamb shanks, massaging to coat evenly. Let rest 30 minutes at room temperature or refrigerate up to overnight for deeper flavor.
3. Place the coated shanks upright in a small clay urn or a heavy ovenproof pot (Dutch oven). Pour 1 cup (240 ml) water or broth into the pot — the liquid should come about one-third up the meat, not fully submerge it.
4. Cover the urn with its lid, or tightly with foil and pot lid if using a Dutch oven. Bake in the preheated oven until the meat is fall-apart tender, about 3 to 4 hours. Check once midway and add a few tablespoons of water if the pot is drying.
5. Remove from oven, transfer lamb to a serving platter, and spoon some cooking juices over the meat. Stir in lemon juice if using to brighten the sauce.
6. Garnish with chopped parsley and serve with warm crusty bread, couscous, or steamed vegetables.