I bought a large jar or preserved lemons a few weeks ago and I was keeping my eyes peeled for a recipe to try them out when I spotted this one on Bibliocook. When I picture preserved lemons I instinctively think of Moroccan spicy food but it works really well in this dish, adding that little something which lifts it up from a mundane, everyday kind of stew. There was a lot of meat on our shanks and there was plently of sauce and vegtables to give me two extra dinners for the freezer.
1 comment:
Having a jar of preserved lemons living permanently in the storecupboard is great. I'm like you, normally using them for something with a Moroccan accent or in wholegrain salads but they were just fantastic with the shanks, really gave the dish a great flavour. Thanks for the link!
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