Ingredients
Scale
- 2 lamb shanks
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh grated ginger
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cinnamon
- Salt and pepper, to taste
- 2 medium sweet potatoes, peeled and cut into chunks
- 1 (14 oz) can full-fat coconut cream
- 2 cups beef or chicken broth
- Juice of 1 lime
Instructions
- Heat olive oil in a Dutch oven over medium-high heat. Season lamb shanks with salt and pepper; sear until browned on all sides (about 4-5 minutes per side). Remove and set aside.
- In the same pot, sauté onions, garlic, and ginger until translucent (3-4 minutes). Stir in spices and cook for an additional minute.
- Return lamb shanks to the pot; add sweet potatoes, coconut cream, broth, and lime juice. Bring to a gentle simmer.
- Cover and reduce heat to low; slow cook for 2-3 hours until lamb is tender.
- Allow to rest before serving warm.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Global
Nutrition
- Serving Size: 1 lamb shank (approximately 300g)
- Calories: 550
- Sugar: 6g
- Sodium: 800mg
- Fat: 36g
- Saturated Fat: 16g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 36g
- Cholesterol: 140mg