You are here

Caribbean Lamb Shanks

  • Sharebar
Caribbean Lamb Shanks Levi Roots

This is one of my favourite dishes in the book – a real winter-warmer for cold weather, and fabulous in the summer too. Sweet potatoes are a Caribbean staple and the orange ones are a great colour in this dish, but you could use parsnips instead. Serve with fluffy Pumpkin Rice. Fantastic!

Love Recipe: 
Average: 4.8 (4 votes)
  • 2 tbsp sunflower or groundnut oil
  • 3 banana shallots or 2 onions, chopped
  • 2 garlic cloves, finely chopped
  • 3 carrots cut into long, thin slices about 1/2 cm (1/4 in) thick
  • 4 lamb shanks
  • 2 tsp crushed allspice
  • salt and pepper
  • 200 ml (7fl onz) red wine
  • 300 ml (1/2 pint) beef stock
  • 500 g (1lb oz) sweet potato, peeled and cut into 5cm (2in) chunks
  • 2 tbsp tomato purée
  • 2 bay leaves
  • 2 hot chillies (ideally Scotch bonnet or red Tai bird's eye), 1 cut in half
  • 1 cinnamon stick
  • 3 sprigs of thyme
  • 2 tbsp coriander leaves, to garnish (optional)
Preparation Method: 
  1. Preheat the oven to 160C/325F/gas mark 3. Wash the meat and pat it dry with kitchen paper.
  2. In a large, lidded casserole dish, heat half the oil. Add the shallots, onions, garlic and carrots and cook gently to soften for 5-10 minutes, stirring occasionally.
  3. Meanwhile, season the shanks by rubbing with the allspice, salt and pepper. Heat the rest of the oil in a large frying pan. Thoroughly brown the shanks on all sides. Add the browned shanks to the softened vegetables.
  4. Deglaze the frying pan with the red wine and stock by adding the liquid and stirring until any brown residue from the shanks dissolves. Add this liquid to the casserole dish.
  5. Add the rest of the ingredients (apart from the coriander) to the casserole dish and stir it all around. Put a lid on the casserole and put it in the preheated oven. Cook for 2½ hours, or until cooked through, stirring occasionally.

Serve sprinkled with fresh coriander, if you like. Fantastic!

United Kingdom