Best Ever Cuban Lamb Shank Recipe
Recipe Type: Meats
I lived in Florida for awhile and there were many authentic Cuban restaurants that had fabulous food. I love Cuban food. It has a unique, spicy flavor. Here is a Lamb Shank recipe made Cuban style ala Mommom. I experimented over and over until I had made the very best and tastiest Lamb Shank ever. I used a very nice red wine to give it a great depth of flavor. Use a wine you personally like to drink, not just a cheap one. This might take awhile to make but it is definitely worth it. Enjoy
- 6 lamb shanks
- salt and pepper to taste
- 1/2 cup flour for dredging
- 4 tablespoons Olive oil for frying
- 1 cup red wine
- 1 cup beef stock
- 1/2 cup tomato sauce or 1/4 cup tomato paste
- 1 teaspoon rosemary
- 1 teaspoon oregano
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1/4 cup olive oil
- 1/4 teaspoon tumeric
- 2 cups chopped white onion
- 2 carrots, diced
- 8 cloves garlic, mashed
- 1 lb. sliced mushrooms (optional)
- Preheat oven to 300 degrees F.
- Generously season lamb shanks with salt, pepper, cumin, and paprika. I use my own blend “Sweet and Savory Rub” in this recipe. Dredge the seasoned lamb shanks in flour. Brown the meat in a frying pan with a little olive oil.
- Mix wine, beef stock, tomato sauce or paste, oregano, cumin, olive oil, and tumeric in a small bowl. Place the lamb shanks, onion, carrot, and garlic in a covered dutch oven (suitable for use in the oven). Pour the wine sauce over the meat and vegetables.
- Cover the pot and let the lamb shanks braise in the oven for 1 1/2 hours. (Add more sauce if needed to keep the shanks submerged halfway.) Turn the shanks, cover, and cook for another 11/2 hours or until the meat is fork tender.
- Carefully remove the shanks from the pot and keep warm. Reduce the sauce slightly by bringing to a boil and cooking off some of the water.
- Serve the shanks over white rice with the reduced sauce poured on top.
Serving size: 6