Ingredients

The following ingredients have 4 Servings
  • 4 pcs beef shanks, 1 1/2 inch thick cuts
  • 2 pcs preserved lemons skin, thinly sliced
  • 300 g green peas
  • 2 stalks parsley, chopped
  • 2 stalks coriander, chopped
  • 2 onions, finely chopped
  • 4 cloves garlic, chopped
  • 1 tsp minced ginger
  • 3 cups beef stock
  • 1 tbsp flour
  • salt
  • freshly ground black pepper
  • oil

Instruction

  • In a bowl add parsley, coriander, onions, garlic, ginger, around 3 tbsp oil, 1 tsp salt and 1 tsp freshly ground black pepper.
  • Now pour the mixture in beef shanks making sure it’s evenly coated, place in an airtight covered container and marinate for at least 24 hrs.
  • Drain the beef and reserve the marinade. In a heavy pan add 1 tbsp oil then brown beef on all sides.
  • In a pot add 2 tbsp olive oil and flour, cook flour until it forms something like a roux then then gently pour in the stock while mixing. Once consistency is even add the reserved marinade and the beef shanks. Bring to a boil then simmer in low heat for 1.5 hour.
  • Add the preserved lemons then continue to simmer for 15 more minutes.
  • Add peas and simmer for additional 5 minutes.
  • Season with salt and freshly ground black pepper, then garnish with thinly sliced lemon zest.