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1
Season the lamb shanks liberally with salt and set aside long enough for the salt to dissolve, at least 15 minutes.
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2
Put enough flour for dredging the shanks into a plastic bag.
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3
Add the shanks and coat with the flour.
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4
In a Dutch oven or other heavy ovenproof pot, add enough oil to reach 1/4-inch up the sides and heat over high heat.
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5
When the oil is hot but not yet smoking, shake any residual flour off the lamb shanks and sear them until they have a nice crust.
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6
Remove to paper towels to drain.
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7
Preheat the oven to 300F.
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8
Wipe out the pot, add a thin film of oil, place over medium high heat and saute the onion and garlic until the onion develops some color, about 10 minutes.
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9
Add the cumin, coriander, cayenne, ras-el-hanout (if using), cinnamon, and half of the lemon, and stir to cook the spices and coat the onion, about 1 minute.
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10
Nestle the shanks in the pan, add the tomatoes with their liquid, and bring to a simmer.
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11
Cut out a round of parchment/baking paper that will fit your pot.
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12
Press this paper lid onto the shanks or cover the pot with a lid, placing it slightly ajar.
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13
Set the pot in the oven.
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14
Cook the shanks until they are fork tender, about 3 hours.
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15
Remove the pot from the oven and let the shanks cool to room temperature.
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16
Refrigerate until thoroughly chilled.
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17
Remove the congealed fat on the surface and discard.
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18
Reheat the shanks over medium-low heat or in a 300F oven, just until heated through.
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19
While the lamb is reheating, soak the remaining preserved lemon in water for 5 to 10 minutes.
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20
Serve the lamb with the sauce and garnish with the lemon and the parsley, if desired.
