Serves 6 generously

"This dish would traditionally be braised right in the tagine," says chef John Sundstrom, "and then served directly from it."

2 tablespoons olive oil
6 lamb fore shanks
1 teaspoon kosher salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
1 yellow onion, peeled and cut into 1/8-inch strips
1 fennel bulb, cut into 1/8-inch strips
4 garlic cloves, slivered
8 ripe roma tomatoes, peeled, seeded and cut into large dice
1 cup dry white wine
1 cup Moroccan green olives, pitted and halved
1 teaspoon fennel seed, toasted
1 teaspoon coriander seed, toasted and ground
1 teaspoon cumin seed, toasted and ground
8 cups chicken broth or stock
6 preserved lemons, skins only, cut into 1/8-inch strips
Harissa Yogurt Sauce, recipe follows

1. Heat a large sauté pan or a large cast-iron skillet, add the olive oil, season the lamb shanks on all sides with salt and pepper, then brown them on all sides in the hot olive oil. Remove the shanks from the pan and pour off all but about 2 tablespoons of the oil and fat left behind.

2. In the fat left behind, sauté the onion and fennel until light golden, then add the garlic and stir until golden. Stir in the tomatoes, wine, green olives, fennel, coriander and cumin seed. 3. Put the lamb shanks back in the pan with chicken broth and preserved lemon, and adjust salt and pepper to taste. Simmer covered until meat is tender, (about 3 hours) and sauce is reduced slightly.

Harissa Yogurt Sauce

1 cup plain yogurt (sheep or goat's milk is excellent)
1 teaspoon extra virgin olive oil
1 teaspoon harissa paste
1 teaspoon cilantro leaves, chopped
Kosher salt and freshly ground black pepper, to taste

Whisk the yogurt with the remaining ingredients until well incorporated; chill until ready to serve.