Lamb Shanks Tagine with Olives & Preserved Lemons

4 garlic cloves
1 teaspoon kosher salt
1/4 teaspoon saffron threads, soaked in 1 tablespoon hot water
1 teaspoon ground ginger
2 teaspoons paprika
2 teaspoons ground cumin
1 T crushed black peppercorns
1/4 cup and 2 T olive oil
4 lamb shanks, the white fell and outer fat removed
2 yellow onions, minced
2 garlic cloves, crushed and minced
1 T crushed coriander seed
3/4 cup green olives, pitted and sliced
8 preserved lemon wedges

Several hours or the night before serving, crush the garlic with the kosher salt in a suribachi or mortar and pestle until it is nearly liquid. Add the saffron (and its liquid), ginger, paprika, cumin, black peppercorns, and the 2 tablespoons of olive oil. Using your hands, rub some of the spice mixture into each lamb shank, place in a
large container, cover, and let sit several hours or overnight.

Preheat the oven to 300 degrees. In a large, ovenproof pot, heat the remaining olive oil, add the onions, and saute over medium-low heat until soft and fragrant, about 7 to 8 minutes; add the minced garlic and cook 1 more minute. Add the lamb shanks and brown evenly all around. Add 1 1/2 cups water, cover the pan with its lid or aluminum
foil, and bake until the lamb falls off the bone, about 2 1/2 to 3 hours, depending on the size of the shanks. Check occasionally and add additional water if it seems to be dry. Remove the cover for the last 20 minutes of cooking.

Cut four of the preserved lemon wedges into thin slivers. Place the lamb shanks on a serving plate and place the pot on a medium-low burner. If there is a lot of liquid in the pan, reduce it until there is about 1/2 cup. Scrape to loosen any particles that might stick. Fold the sliced olives and slivered lemons into the pan, pour the sauce over the shanks, garnish with the wedges of preserved lemons, and serve immediately.

Serve 4