Tangia Marrakchia

 
Ingredients

1 kg beef shin (or other gelatinous cut), cut into large chunks 
1 small onion, finely chopped
3 or 4 garlic cloves, crushed
1 handful fresh parsley or coriander, chopped
1 tsp ras el hanout 
1 tsp roast cumin 2 tsp salt
Large pinch of saffron stamens dissolved in 50ml boiling water
1 tsp turmeric
1 tsp ground ginger
Salt & freshly ground black pepper
2 preserved lemons, 1 finely chopped& 1 cut into wedges
50ml olive oil

Trim the meat of excess fat & mix well with all the other ingredients. Place in the tangia or clay pot or cooking pot.

Cover the top of the tangia with a circle of parchment paper & then a layer of foil, sealing the foil tightly around the tangia and and tie with string Pierce with a skewer to allow steam to escape (if you are using another clay pot or cooking pot then simply place parchment paper between the pot & lid to make an snug fit).

Place the cooking vessel in a cold oven & turn on to 140 C and leave to cook for 5 to 6 hours (longer will not hurt). The meat should be meltingly tender with a little sauce - adjust seasoning to taste