4 lamb shanks
2 tbsp harissa paste
4-5 tomatoes, chopped
1 white onion, chopped
1 Preserved lemon
salt and pepper
2 tbsp olive oil
1-pint of chicken stock
1 handful fresh mint
50g feta cheese, crumbled
Rub the harissa paste over the lamb shanks and leave to marinate for 30 minutes.
Preheat a non-stick frying pan, season the lamb with a little salt and pepper before cooking the lamb until golden and crisp on all sides.
Then place the lamb into a roasting tray.
Add the chopped onion and tomatoes into the tray with the meat.
Add the preserved lemon and chicken stock to help keep the lamb nice and moist during cooking.
Cook the lamb for 2-3 hours at 160c until the meat is tender and falling off the bone.
When cooked finish with freshly chopped mint and crumbled feta cheese.