Dinner
Coriander Lamb Shanks Slow-cooking Stew
If you’re looking to make a delicious coriander lamb stew, here’s a recipe that combines tender braised lamb shanks with a blend of spices and herbs for a comforting and flavorful dish.
Servings:
6
Total Time:
2h20m
Prep Time:
20m
Cooking Time:
2h
Ingredients
- 1.5kg Lamb shanks
- oil
- 1 red onion, diced
- 2 teaspoon minced garlic
- ⅓ cup of chilli paste - “aji amarillo” (optional)
- 1 cup of beer
- 1 ½ cup of beef stock
- ½ cup of frozen peas
- Salt and Pepper
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Preparation Instructions
- Clean the lamb shanks from the excess grease. Salt and pepper the pieces.
- Preheat the casserole and drizzle oil over it. When hot enough, fry the lamb shanks 1 or 2 at a time to seal the sides and make a brown crust over them. Put them aside.
- In the same casserole, fry the onions for a couple of minutes, then add the garlic and fry for 2 more minutes. Season them with salt and pepper. Add the chilli paste and fry it for 1 minute. Finally, deglaze the pan with the beer and let it simmer. Add back the pieces of lamb and beef stock. Turn the heat to a minimum and let it cook for 1.5 hours, moving the pieces every 20 minutes to prevent burning. After that time, add the frozen peas and let them cook for 20 more minutes until the peas are done and the meat is tender enough to pull it off from the bones.
- Serve it with white rice, boiled potatoes or bean stew.
