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

Dining hall workers at Stanford University in Stanford, Calif., have been asked to remove stickers worn in protest of working conditions at the school’s dining halls, The Stanford Daily reports.

School officials say that the stickers with the statement “Respect and a Fair Workload” go against a union-university agreement that states union members may not wear “insignia [with] any message that is vulgar, profane, or disparaging of Stanford, or that results in conflict or disruption in the workplace.”

In a conversation with The Daily, Seth Leibson, senior organizer for SEIU...

Industry News & Opinion

The School Nutrition Foundation has named its five School Nutrition Heroes for 2018.

The honorees were nominated by their peers and then selected by the SNF for helping end hunger for homeless and low-income students and their families.

Those chosen are:

Paula Angelucci, child nutrition director, Colonial School District; New Castle, Del. Anthony Terrell, culinary specialist, Shelby County Schools; Memphis, Tenn. April Laskey, director of school nutrition, Billerica Public Schools; Billerica, Mass. Lynne Shore, food service director, Willamina School District;...
Sponsored Content
spring desserts

From Bistro Collection® Gourmet Desserts.

Consumers and operators alike often associate seasonal desserts with pumpkin pie, gingerbread and candy canes—after all, winter is a season closely associated with indulgence.

But after the winter holidays, when people are hitting the gym and holding themselves to New Year’s Resolution diets, desserts don’t get as much attention. For operators, this can mean a lag in sales of sweets—but it’s not a lost cause. Updating springtime dessert menus to reflect the change in what diners are looking for can generate excitement and boost...

Industry News & Opinion

Sidney Central School District in Sidney, N.Y., has received $58,783 from the state to improve its farm-to-school program, The Daily Star reports.

The grant will be used to aid in appointing a farm-to-school coordinator and assistant who will help source local farm products for 10 districts in the region for NY Thursday, an initiative where cafeterias attempt to serve meals made entirely by local ingredients every Thursday.

The funding is part of a $12 million award spread among 12 districts throughout the state by Gov. Andrew Cuomo.

Read the full story via...

FSD Resources