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.
