Peruvianpork-freebeef-freeshellfish-freepoultry-freevia groq
Peruvian-Style Braised Lamb Shanks
A hearty, flavorful stew originating from the Andean highlands, made with tender lamb shanks and a rich seco sauce.
⏱190 min🍽4 servings📊medium
🥕
Ingredients
- ●4 Lamb shankspreferably bone-in
- ●1 large Yellow onionchopped
- ●3 cloves Garlicminced
- ●2 cups Secco saucehomemade or store-bought
- ●2 Peruvian ají amarillo peppersdiced
- ●4 cups Cordero (lamb) brothhomemade or store-bought
- ●2 tbsp White vinegaroptional
- ●2 tbsp Olive oilfor browning
👨🍳
Instructions
- 1
Heat oil in a large Dutch oven over medium-high heat.
- 2
Sear lamb shanks until browned on all sides, about 5 minutes per side.
- 3
Remove lamb from pot and set aside.
- 4
Reduce heat to medium and sauté onion, garlic, and peppers until softened, about 8 minutes.
- 5
Add secco sauce, broth, and vinegar (if using). Stir to combine.
- 6
Return lamb shanks to the pot and bring to a boil.
- 7
Cover the pot and transfer to the oven. Braise at 300°F (150°C) for 2 1/2 hours, or until lamb is tender.
- 8
Remove lamb from pot and let rest for 10 minutes before serving.
- 9
Strain sauce and serve over lamb shanks.