Peruvian-Style Braised Lamb Shanks
A traditional Peruvian seco dish made with tender lamb shanks, served with a side of fluffy rice.
Ingredients
- ●4 Lamb shanksabout 1 1/2 pounds
- ●2 medium Aerated onionschopped
- ●3 cloves Garlicminced
- ●2 large Deliciously sweet potatoesdiced
- ●1 teaspoon Peruvian cumin
- ●1 teaspoon Salt
- ●1/2 teaspoon Black pepper
Instructions
- 1
Heat 2 tablespoons of oil in a large Dutch oven over medium-high heat.
- 2
Brown the lamb shanks on all sides, about 5 minutes. Remove the lamb from the pot and set it aside.
- 3
Reduce the heat to medium and add the chopped onions to the pot. Cook, stirring occasionally, until they're softened and lightly browned, about 8 minutes.
- 4
Add the minced garlic to the pot and cook for 1 minute, stirring constantly.
- 5
Add the diced sweet potatoes, cumin, salt, and black pepper to the pot. Cook for 1 minute, stirring constantly.
- 6
Add the browned lamb shanks back to the pot, along with any accumulated juices.
- 7
Add 2 cups of beef broth to the pot and bring to a boil.
- 8
Cover the pot and transfer it to the oven. Braise the lamb for 2 1/2 hours, or until it's tender and falls off the bone.
- 9
Remove the pot from the oven and let it cool slightly. Serve the lamb shanks with the flavorful sauce spooned over the top.