Lamb Shank Mafé with Rof Gremolata

Lamb shanks slowly simmered in peanut sauce are to me the image of comfort food in Senegal, especially when served with steamed rice, couscous, or fonio. I must thank Jenn Sit for the idea of topping the shank with a gremolata just as the Milanese people would do. This gremolata recipe is a twist on our traditional rof, the parsley mixture we use to stuff the fish in thiebou jenn. The heat from the Scotch bonnet and brightness of the lemon zest brilliantly lifts all the earthy flavors of the peanut sauce.