Moroccan lemon lamb tagine

The butter gives this dish a smooth flavour.

4 lamb shanks
50g butter
2 tablespoons failsafe oil
salt to taste
1 large leek, peeled and chopped
1 shallot, peeled and chopped
1 clove garlic, peeled and chopped
20 saffron threads, infused in a little hot water (optional)
2½ cups water
300g potatoes, peeled and cut into pieces
1 large swede, peeled and cut into pieces (or carrot, salicylates, optional)
½  tsp citric acid

Heat butter and oil gently in a large pot over medium heat. Lightly brown the shanks all over, season with salt and remove from heat. Add leek and shallot to the pot and sweat until soft and golden, then add the saffron. Cook for a couple of minutes, stirring, then return the shanks to the pot and add the water, potatoes, swede and citric acid. Cover and gently simmer for 1 and a half hours or until the lamb is tender. Serve with cous cous, rice and cooked green beans or peas (glutamates). Serves 4.

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