Post #191 Braised Lamb Shanks or Shoulder with Tropical Root Vegetables Recipe
Blog Description: Recipe for Braised Lamb Shanks or Shoulder with Tropical Root Vegetables, Zone 10 south Florida gardening for food, subtropical, permaculture, forest gardening, sustainable gardening, perennial, edible plants
This recipe is a gateway into using tropical root vegetables in meals you may already be cooking. It has authentic Mediterranean flavors and introduces the roots seamlessly. You’ll never miss your potatoes or rice again!
Sorry for the lack of pictures. I’m bringing my recipes over from my older website and need to make most of them again so I can take photos to show. 🙂
Makes 4-6 servings.
Ingredients
4 lamb shanks or 2 lbs lamb shoulder meat, with bones
2 Tbs coconut or olive oil
1/4 tsp ground cardamom (or 2 leaves of cardamom ginger, which will be removed later)
1/4 tsp black pepper, freshly ground
1/2 tsp fresh rosemary, finely chopped (or 1/4 tsp dried)
1/2 tsp fresh oregano, finely chopped (or 1/4 tsp dried)
1 onion, chopped
3 cloves garlic, chopped
1 cup chopped carrots (optional)
1 cup celery or 1/2 cup celery leaf, chopped
1 sweet potato, chopped, with skins on
1 yam or cassava or malanga root, peeled and chopped
1 14 oz can of diced tomatoes, or 10 plum tomatoes, peeled, seeded and diced (or 1 can tomato paste)
1 jar capers in brine
1 tin anchovies, finely chopped (or 1 tsp anchovy paste – see Note 1 below)
2 cups chicken stock or bone broth
1/2 cup white wine
Directions
Step 1: Preheat oven to 425 degrees F. Heat oil in a large pot with high sides.
Step 2: When the oil is hot, brown the meat on all sides (no need to chop it up) and set aside.
Step 3: Add onion and garlic and herbs, and sauté until soft, about 5 minutes.
Step 4: Mix all the chopped vegetables in a bowl, then add the garlic and oil and herb mixture. Add anchovies and capers with their liquid. Add tomatoes or tomato paste. Stir very well to combine.
Step 5: In a large casserole pan, layer half the vegetables on the bottom, lay the meat on top, then cover with the other half of the vegetable mixture. Put your pan in the oven and bake for 30 minutes.
Step 6: Take out the pan and lower the heat to 325 degrees F.
Step 7: Add the broth/stock and wine. Cover pan with foil or parchment paper and put back in the oven for 2 1/2 hours.
Step 8: Test for doneness. You want the meat falling off the bones. If it isn’t put back in for another 30 minutes to 1 hour. If you used cardamom ginger leaves, lift them out when the dish is done. Additional salt shouldn’t be necessary.
Serve with sautéed greens.
Makes 4 servings.
Note #1: Don’t be afraid of the anchovies. The amount is small, and they add a hint of flavor that really enhances the dish. Most people will not know what it is.
Note #2: This recipe works well with young goat, too. It may be hard to tell the difference. Older goat meat tastes more like beef.
If you try it, I would love to hear your comments!
Mary