Braised Curried Lamb Shanks with Yucca

Menu Part: 
Entree
Cuisine Type: 
Mexican
Serves: 
12

Awaken your palate with a medley of flavors from across Latin America in this delightful lamb dish.

Ingredients

12 American lamb shanks, whole
Sea salt, to taste
3 tbsp. peanut oil
3 yellow onions, peeled and minced
6 tbsp. ginger, peeled and minced finely
1 head fresh garlic, peeled and minced
3 jalapeños, seeded and minced finely
3 tbsp. ground coriander
1 tbsp. curry powder
1 tsp. ground cinnamon
1 1/2 qt. water or lamb stock
3 cups plain yogurt
2 lb. yucca, peeled and cubed 1/2-inch
2 lb. Red Garnett or sweet potatoes
Fresh mint, cut into strips, for garnish

Steps

1. Season lamb with sea salt. In a heavy-bottomed braising pan, heat oil. Brown lamb shanks deeply on all sides, turning occasionally. Work in batches to avoid over-crowding the pan. Once lamb is caramelized on all sides, set aside.

2. In blender or processor, blend the onions, ginger, garlic and jalapeños until a smooth consistency is reached. In a separate container, mix the coriander, curry powder and cinnamon. Set aside.

3. Using the same pan over med. heat, add the onion-garlic paste. Allow to cook until golden, 1 to 2 min. Stir in spice mixture. Simmer for an additional 20 sec. 

4. Add the water or lamb stock. Increase heat to med.-high, bringing mixture to a boil. Reduce to a simmer. Temper the yogurt into the braising liquid by gradually whisking it in until combined with the sauce.

5. Return lamb shanks to the pan. Cover and simmer very gently until the lamb is fork-tender, about 2 hr. Check and stir frequently so as not to burn the pan. Add the yucca and sweet potatoes during the last 15 min. and cook until tender.

6. Taste and adjust the seasonings with salt. Garnish with fresh mint

More From FoodService Director

Industry News & Opinion

Amherst-Pelham Regional School District in Amherst, Mass., is updating its lunch debt policy to no longer single out students, MassLive reports.

Under the new policy, students with lunch debt will be given the same meals as their peers, regardless of how much they owe. School officials will also be communicating directly with parents of students who have accumulated debt instead of through the students themselves.

The updated policy comes just before U.S. school districts will be required to publicly list their lunch debt policies, per new USDA requirements starting July 1...

Menu Development
eureka

Since California’s state motto is “Eureka!” it seems fitting that a recent conversation with the director of hospitality at San Diego’s Palomar Health led to the biggest aha moment I’ve had in a long time.

I called Jim Metzger in late April with the purpose of discussing Palomar’s recent commitment to the goal of making 60% of its total menu plant-based by this summer. It seemed a lofty number, and I was curious how the public health system planned to get there.

But my personal eureka didn’t come while we were talking about how Palomar had cleaned up the impulse-buy zones...

Industry News & Opinion

Labeling foods with indulgent buzzwords such as “sweet sizzlin’” and “crispy” can lead consumers to make healthier food choices , according to a recent study out of Stanford University .

In the fall 2016 study, researchers labeled vegetables in one of the school’s dining halls using terms from four categories: basic, healthy restrictive, healthy positive or indulgent.

The green beans, for example, were listed as “green beans” for basic, “light ‘n’ low-carb green beans and shallots” for healthy restrictive, “healthy energy boosting green beans and shallots” for healthy...

Ideas and Innovation
sparkling water

Our carbonated soft drink sales at Earls.67 reflect a national trend; we’re continually down on carbonated soft drink sales by 8% to 9% on an annual basis,” says Cameron Bogue, beverage director at the contemporary-casual chain Earls Kitchen + Bar.

The issue with spa water

Many operators are intrigued with the offering, but they are learning that infused water can’t be offered at a cost to guests unless there is added value beyond cut-up fruit. Bogue says, “I was adamant that I didn’t want to charge for spa water.”

Agua fresca alternatives

At the original location of

...

FSD Resources