Cuban Style Lamb Shanks

Cuban Style Lamb Shanks



4 Cedar Springs or Shepherd’s Pride lamb shanks
4 cloves garlic, minced
4 ounces orange juice
2 limes, juiced
1/4 teaspoon cumin
1/4 teaspoon oregano
1 teaspoon Himalayan salt
2 tablespoons parsley, dried
1-2 tablespoons grape seed oil
2 medium sized onions, sliced
1 green pepper, sliced
1 cup red wine (adjust to taste)
Black pepper, to taste

Directions for the Marinade

  1. In a large container, combine 2 minced cloves garlic, orange juice, lime juice, cumin, oregano, salt and parsley. Mix well.
  2. Place the lamb in the container and coat well with marinade.
  3. Place in fridge overnight and let lamb marinade for 4-12 hours.

Directions to Make the Lamb

  1. In a large non-stick skillet, heat grape seed oil over medium high-high heat. Careful not to burn them, brown 2 cloves of minced garlic then remove from pan once they are toasty brown.
  2. In the same skillet, brown shanks on all sides over high heat until golden brown, about 15 minutes. Add a few drops of water to keep the lamb from sticking.
  3. Add the marinade liquid, onion, green pepper and wine to the pan with the browned lamb shanks or to a slow cooker. Cover and cook over low for about 4 hours, or until lamb is cooked to medium (160°F).
  4. Serve with rice and beans. Enjoy!

Recipe and Image Provided by Cristina Ramirez of Triathlonmami.

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