Caribbean Braised Lamb Shanks (Serves 4)
Tender, deeply seasoned, fall-off-the-bone lamb shanks slow-braised in aromatics, herbs, peppers, and a rich red wine–broth sauce. Perfect with coconut rice, rice & peas, or mashed plantains.
Lamb & Marinade
- 4 lamb shanks
- Salt and black pepper (to taste)
- 3–4 tablespoons green seasoning
Vegetables & Aromatics
- 1 large onion, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
Tomato Base
- 2 tablespoons tomato paste
- 1 cup blended tomatoes and red bell peppers
Spices & Herbs
- 1 teaspoon smoked paprika
- ½ teaspoon allspice
- 1 teaspoon cumin (or Blue Mountain Country Jamaican Curry Powder)
- A few sprigs of thyme
- 2 bay leaves
- 1 beef or chicken bouillon cube (beef recommended for depth)
Liquids
- ½ cup red wine OR additional broth
- 1 to 1¼ cups broth (beef recommended; chicken works for a brighter flavor)
- 1 whole Scotch bonnet pepper (optional, for heat)
Finish
- Lime zest or a squeeze of lime juice
- Fresh parsley or cilantro, chopped
Instructions
Prep Time: ~15 minutes
Cook Time: 2 to 2½ hours
Total Time: ~2 hours 45 minutes
Step 1: Season & Marinate
Season the lamb shanks generously with salt, pepper, and green seasoning.
For deeper flavor, let them marinate for 1 hour or overnight.
Step 2: Sear the Lamb
Heat a heavy pot or Dutch oven over medium-high.
Add a splash of olive or coconut oil, then sear each lamb shank on all sides until golden brown.
Remove the shanks and set aside.
Step 3: Sauté the Vegetables
In the same pot, add the chopped onion, celery, and garlic.
Cook for 5–7 minutes, until softened and fragrant.
Step 4: Build the Tomato Base
Stir in the tomato paste and cook for 2 minutes.
Add the blended tomatoes and peppers.
Let it cook for another 3 minutes to thicken slightly.
Step 5: Add Spices & Bouillon
Add smoked paprika, allspice, cumin, thyme, and bay leaves.
Stir well so the spices bloom in the heat.
Add the bouillon cube here — beef bouillon gives a richer, deeper braise, but chicken works if your green seasoning is bold or if you prefer a lighter flavor.
Step 6: Add Wine & Broth
Pour in the red wine (if using) and scrape the bottom of the pot to lift all the browned bits.
Let it simmer for 5 minutes so the alcohol cooks off.
Add 1 to 1¼ cups broth and drop in the whole Scotch bonnet pepper (optional).
You should have 1½ to 1¾ cups total liquid — enough to come about ¾ of the way up the lamb shanks.
If your pot is wide, add a little extra broth or water until you reach that level.
Step 7: Braise the Lamb
Return the seared lamb shanks to the pot, nestling them into the sauce.
Cover with a lid and place in a 350°F oven for 2 to 2½ hours, turning them once halfway through.
Step 8: Finish the Sauce
When the lamb is tender and nearly falling off the bone, remove the shanks.
Simmer the sauce uncovered on the stovetop for about 10 minutes to thicken.
Finish with lime zest or a squeeze of lime juice.
Taste and adjust seasoning.
Step 9: Serve
Serve your lamb shanks over:
- Coconut rice
- Rice and peas
- Mashed plantain
- Creamy mashed potatoes
Garnish with chopped parsley.
Leave a Reply