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1
Heat the oil in a small heavy pot or skillet, and stir in the onion, garlic, ginger, and saffron; then lay in the lamb shanks.
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2
Cook for about 5 minutes over low heat, stirring frequently and turning the shanks over.
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3
Pour in enough water to cover, and sprinkle with about 1/2 teaspoon salt and several grindings of pepper.
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4
Cover, and continue to cook over low heat for 1 1/22 hours, until the shanks are very tender; check the level of liquid, and add more water if necessary so that it just covers the shanks.
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5
Add the potatoes, and simmer for 20 minutes; then add the peas, preserved lemon, and olives, and cook another 4 or 5 minutes.
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6
Fish out one of the shanks and the potatoes, and place on a warm plate; then, with a fine-mesh scoop, pick up all the peas and seasonings and scatter them over the meat.
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7
Pour on some of the cooking sauce (youll only use about half of it), and sprinkle the parsley and cilantro on top.
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8
Ive used lima beans instead of peas, as well as a handful of fava beans, when I have them in the garden; both take a little longer to cook than the peas, so allow for that.
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9
If you dont have preserved lemon, either store-bought or homemade, use a couple of slivers of fresh lemon peel, finely julienned.
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10
And dont worry if you dont have fresh cilantroparsley alone is fine.
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11
Be sure to save the rest of the cooking sauce.
