Braised Curried Lamb Shanks with Yucca
Awaken your palate with a medley of flavors from across Latin America in this delightful lamb dish.
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
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