Caribbean Lamb Shanks

Name: Caribbean Lamb Shanks
Yield: Serves 4
Cuisine: Americas
Ingredients: 2 garlic cloves, finely chopped; 3 carrots, cut into long, thin slices, about ½ cm (¼ in) thick; 2 tbsp sunflower or groundnut oil; 3 banana shallots or 2 onions, chopped; 3 sprigs of thyme; 2 hot chillies (ideally Scotch bonnet or red Thai bird’s eye), 1 cut in half; 1 cinnamon stick; 500 g (1 lb 2 oz) sweet potato, peeled and cut into 5 cm (2 in) chunks; 2 tsp crushed allspice; 300 ml (½ pint) beef stock; 4 lamb shanks; 200 ml (7fl oz) red wine; 2 bay leaves; 2 tbsp tomato pureé; salt and pepper; 2 tbsp fresh coriander leaves, to garnish (optional)

Preparation info

Serves
4

Difficulty
Medium

Appears in

Caribbean Food Made Easy

By Levi Roots

Published 2009

About

This is one of my favourite dishes in the book – a real winter-warmer for cold weather, and fabulocious in the summer too. Sweet potatoes are a Caribbean staple and the orange ones are a great colour in this dish, but you could use parsnips instead. Serve it with fluffy Pumpkin Rice. Fantastic!

Ingredients

2 tbsp sunflower or groundnut oil
3 banana shallots or 2 onions, ch

Method

Preheat the oven to 160°C/325°F/gas mark 3. Wash the meat and pat it dry with kitchen paper.
In a large, lidded casserole dish, heat half the oil. Add the shallots, onions, garlic and carrots and