Lamb Shank Tagine - cooking recipe

Ingredients

1/2 cup golden raisin (sultanas)
1/2 cup dry sherry
2 tablespoons olive oil
6 lamb shanks
2 large onions, peeled and finely chopped
4 garlic cloves, peeled and crushed
5 cm gingerroot, grated
2 teaspoons ground coriander
2 cups chicken stock
1 pinch saffron
1/2 teaspoon ground cinnamon
1 preserved lemon, rinsed and flesh discarded, sliced (OR 1 lemon and 2 teaspoons salt)
fresh ground black pepper
1/4 cup slivered almonds, toasted in a dry pan until golden
1/4 cup parsley

Preparation

Soak the sultanas in sherry for 30 minutes.
Heat the oil in a large pan with lid.
Brown the lamb shanks well on all sides, then add the onions, garlic, ginger and coriander and cook a further 5 minutes.
Heat the stock and add the saffron strands.
Allow to stand for 2 minutes to infuse.
Add the sultanas and sherry, cinnamon and saffron stock to the pan and bring to the boil.
Reduce the heat to a simmer, cover and cook for about 2 hours or until the lamb shanks are tender-check occasionally after 1 1/2 hours.
If you are using the fresh lemon rather than the preserved one, slice it and sprinkle with the salt.
Cover it with boiling water and set aside until the shanks are cooked, then drain.
When the shanks are cooked, remove them and puree half the sauce in a blender or food processor.
Return the shanks and pureed sauce to the remaining chunky sauce, and add the lemon (preserved or fresh slices) Season with pepper, sprinkle over the toasted almonds and parsley and serve hot.