CaribbeanDinner

Recipe Story

origins & traditions

This stunning dish showcases the rich culinary heritage of the islands with succulent lamb shanks that fall off the bone after hours of gentle braising. The meat is infused with warming spices like thyme, bay leaves, and scotch bonnet heat, while sweet bell peppers and ripe tomatoes create a luscious sauce. The accompaniment of silky plantain mash adds natural sweetness and creates the perfect balance. Yellow plantains are boiled until tender and whipped with butter and cream for an unforgettable side that complements the robust flavors of the lamb. This recipe is perfect for gathering family and friends around the table for a memorable meal that celebrates bold, authentic flavors. The slow cooking method ensures fork-tender meat while developing deep, complex flavors that will transport you straight to the tropics.

Instructions

step by step

0/10 done

Pat lamb shanks dry with paper towels and season generously with salt, black pepper, paprika, and cumin. Let rest at room temperature for 15 minutes.
Heat olive oil in a large Dutch oven over medium-high heat. Sear lamb shanks on all sides until deeply browned, about 3-4 minutes per side. Remove and set aside.
In the same pot, add diced onions and cook until softened, about 5 minutes. Add minced garlic, ginger, and diced bell peppers. Cook for 3 minutes until fragrant.
Add diced tomatoes, tomato paste, thyme, bay leaves, and cayenne pepper. Stir well and cook for 2 minutes.
Return lamb shanks to the pot. Add enough water to come halfway up the shanks. Bring to a boil, then reduce heat to low.
Cover and simmer for 2.5 hours, turning shanks occasionally, until meat is fork-tender. Add more water if needed.
Meanwhile, peel and cut plantains into 2-inch chunks. Place in a pot with salted water and boil for 20-25 minutes until very tender.
Drain plantains and mash with butter, heavy cream, and a pinch of salt until smooth and creamy.
Remove lamb shanks from braising liquid. Skim excess fat from sauce and reduce over high heat for 10 minutes if needed.
Serve lamb shanks over plantain mash, spooning sauce generously over the top. Garnish with fresh parsley.

Braised Lamb Shanks with Plantain Mash

4.3 (28)

Tender lamb shanks slow-braised in aromatic spices with sweet peppers and tomatoes, served over creamy plantain mash. A hearty tropical feast that brings island warmth to your table.

medium

3h 10m

4 servings

Ingredients

0 of 19 checked

Main Protein

1200 grams lamb, 4 lamb shanks
3 tablespoons olive-oil

Aromatics

2 pieces onions, diced
6 cloves garlic, minced
2 teaspoons ginger, fresh minced

Vegetables

2 pieces bell-peppers, diced
3 pieces tomatoes, diced
2 tablespoons tomato-paste

Spices

2 teaspoons thyme, dried
3 pieces bay-leaves
1/2 teaspoons cayenne
1 teaspoons paprika
1 teaspoons cumin
1 teaspoons black-pepper, freshly ground
2 teaspoons salt

Plantain Mash

4 pieces plantain, peeled and chunked
4 tablespoons butter
1/2 cups heavy-cream

Garnish

2 tablespoons parsley, chopped fresh (optional)

Chef Tips

expert advice

•For maximum flavor, prepare this dish a day ahead and refrigerate overnight.

•The flavors will deepen beautifully.

•Remove any solidified fat from the surface before reheating.

•If you cannot find fresh scotch bonnet peppers, cayenne pepper provides similar heat with a different flavor profile.

•Use ripe yellow plantains with black spots for the sweetest, creamiest mash.

•Green plantains will be starchy and less sweet.

•This dish pairs wonderfully with steamed green beans or a fresh cucumber salad to balance the richness.

•For a variation, try adding coconut milk to the braising liquid for a creamier sauce.

•The lamb can be substituted with beef short ribs using the same technique.

Caribbean

⭐ Highly Rated

15 minmedium