Tanjia Marrakchia (Marrakech Slow-Cooked Beef)

Ingredients

• 2 1/2 lbs beef shank or chuck, cut into large chunks
• 4 cloves garlic, crushed
• 1 preserved lemon, chopped
• 2 tbsp olive oil
• 1 tbsp ground cumin
• 1 tsp ground ginger
• 1/2 tsp saffron threads
• 1 tsp smen (aged butter) or regular butter
• 1/2 cup water

Instructions

1. 1Combine beef, garlic, preserved lemon, olive oil, cumin, ginger, saffron, smen, and water in a tanjia urn or heavy oven-safe pot.
2. 2Season with salt and pepper and seal the pot tightly with foil or a lid.
3. 3Cook in a very low oven (250°F) or on the lowest simmer for 4 hours, until the meat is meltingly tender.
4. 4Check occasionally and add a splash more water if it looks dry.
5. 5Shred the meat slightly with a fork and serve straight from the pot with crusty bread.

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