Ingredients

• 1 1/2 tablespoons olive oil, plus 1 tablespoon, plus 2 teaspoons
• 2 lamb shanks (2 pounds total)
• 4 cloves garlic, thinly sliced
• 2 preserved lemons, thinly sliced
• 1 cup dry white wine
• 1 cup low-sodium chicken stock
• 1 stem of rosemary, leaves chopped
• 1 cup thawed frozen pearl onions
• Salt and pepper

Procedure

Heat 1 1/2 tablespoons olive oil in a braising pan over medium to medium-high heat.  Season the lamb shanks with salt and pepper.  Sear on all sides until you have a golden-brown crust.  Remove the lamb from the pan, and set aside.  Drain out the olive oil.

Add 1 tablespoon olive oil to the same pan, over low heat.  Add the garlic and preserved lemon.  Sauté for 1 minute, careful that the hot pan doesn’t burn the garlic.  Add the wine and the stock and rosemary and then place the meat back into the pan.  Bring the liquid to a boil, cover, and reduce the heat to low.  Simmer for 2 hours, rotating the meat occasionally.

Meanwhile, preheat the oven to 400 degrees F.  Toss the pearl onions with 2 teaspoons olive oil, and some salt and pepper.  Roast for 20 minutes, stirring occasionally.

After 2 hours have passed, uncover the pot of lamb.  Add in the onions, and simmer uncovered for about 5 minutes, just to thicken the sauce slightly.  It will already be gravy-like in consistency.  Serve with couscous or baguette or warm simple white beans.