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

University of St. Thomas in St. Paul, Minn., has replaced a fajita bar in one of its dining halls with a superfoods bar, Tommie Media reports.

Aiming to provide more options for athletes and students with dietary restrictions, the new bar offers diners a choice of protein with a variety of toppings, such as beans, fruit, couscous and quinoa.

The superfoods bar has made a few appearances on campus since it was first tried for the school’s football players last summer.

“Word of mouth is getting out, and every day I get a few more people,” Ryan Carlson, a cook at the...

Sponsored Content
gluten free diet

From Stouffer’s.

A large part of menuing allergen-friendly cuisine is deciding which gluten-free items to serve.

In particular, college dining hall operators must decide whether to make gluten-free items in-house or to order gluten-free items from a manufacturer. Some factors to consider are: the size of the university, the demand for gluten-free options,and the ability to have separate gluten-free storage and workspaces in the university dining hall kitchen.

According to FoodService Director , 77% of college and university operators purchase their gluten-free...

Industry News & Opinion

Reading Hospital in West Reading, Pa., is using robots to help deliver patient meals, BCTV reports.

The eight robots, named TUGs, will be used to transport meals from the hospital’s nutrition services department to patient floors at Reading HealthPlex for Advanced Surgical & Patient Care.

Moving at three miles per hour, the robots will follow preprogrammed routes to the HealthPlex, where room ambassadors will remove room service carts from the TUGs and deliver them to patients. The TUGs will then return to nutrition services with dirty dishes for cleaning.

The...

Industry News & Opinion

Sodexo has partnered with fast casual Blaze Pizza to offer the chain’s signature pizzas, salads, beverages and desserts at select venues served by Sodexo, including colleges and universities.

Bill Lacey, senior vice president of marketing at Sodexo, said that Blaze’s growth in the fast-casual sector drove the partnership. Blaze opened its first unit in 2012 near the University of California at Irvine. Its pizzas are flash fired, cooking in under 180 seconds, according to the chain—a selling point for busy customers.

FSD Resources