Caribbean Braised Lamb Shanks
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Supergolden Bakes · by Lucy Parissi | Supergolden Bakes★ 5.0 (2)

Caribbean Braised Lamb Shanks

NUTRITION · PER SERVING145M COOK
CAL 38%·PRO 100%
CARBS 42G22% OF CAL
6G FIBER0G ADDED0G INTRINSIC20G OTHER17G TOTAL SUGAR
FAT 21G25% OF CAL
6G SAT15G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Lamb shanks braised until fall-off-the-bone tender in a spicy Caribbean gravy with peppers and squash. Served over coconut rice or mashed potatoes for a vibrant, aromatic dinner.

maincaribbeandairy free
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Nutrition & ingredients

Ingredients

serves 4
  • 4 lamb shanks (visible fat trimmed)
  • 2 tbsp flour
  • 2 tsp smoked paprika
  • 2 tsp ground ginger (or use fresh minced ginger)
  • 2 tsp fresh thyme
  • 1 tsp salt
  • 2 tbsp vegetable oil
  • 60 ml | 1/4 cup rum (or use stock)
  • 2 large onions (, diced)
  • 3 garlic cloves (, minced)
  • 1 red bell pepper (, sliced)
  • 1 green bell pepper (, sliced)
  • 400 g | 14oz cubed butternut squash
  • 2 tbsp brown sugar
  • 3 tbsp tomato paste (or ketchup)
  • 2 tsp hot sauce
  • 2 tbsp Worcestershire sauce
  • 360 ml | 1 1/2 cups hot beef stock (, made with 2 beef stock cubes)
  • 1 halved red chill ( or 1 scotch bonnet pepper whole)
  • 3 thyme sprigs
  • 2 tbsp cornflour (cornstarch) (diluted in 2 tbsp cold water (optional))
  • Salt and pepper to season
  • 3 tbsp sliced green onions to garnish
  • 1 red pepper (, sliced to garnish)
PREP
10M
SODIUM
1887MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.