Slow Cooked Lamb Shanks Seco De Chivo
Transport your taste buds to the heart of Latin America with Slow Cooked Lamb Shanks Seco de Chivo, a hearty and aromatic stew infused with bold, traditional flavors. This slow-cooked masterpiece pairs tender, fall-off-the-bone lamb shanks with a rich medley of fresh cilantro, smoky cumin, earthy coriander, and the tang of lime juice. A dark beer and stock-based broth, enriched with pureed tomatoes, creates a luxurious, flavorful sauce that perfectly complements the potatoes, carrots, and peas simmered to perfection alongside the lamb. Perfect for a comforting family dinner or an impressive dinner party centerpiece, this dish is best served with fluffy white rice or crusty bread to mop up every last drop of the irresistible sauce. Whether you're new to slow cooking or a seasoned expert, this recipe makes it easy to enjoy authentic, slow-cooked Ecuadorian-inspired flavors right at home.
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Recipe Information
Ingredients
- 4 pieces lamb shanks
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 pieces garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1 cup fresh cilantro, chopped
- 12 ounces dark beer
- 2 cups beef or chicken stock
- 2 large tomatoes, blended into a puree
- 1 cup frozen peas
- 2 pieces carrots, peeled and sliced
- 2 large potatoes, peeled and diced
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh lime juice
Instructions
Pat the lamb shanks dry with paper towels and season them generously with salt and black pepper.
In a large skillet over medium-high heat, heat the olive oil. Sear the lamb shanks until browned on all sides, about 3-4 minutes per side. Remove the lamb and set aside.
In the same skillet, add the diced onion and sauté for 5-6 minutes until softened. Add the minced garlic, ground cumin, ground coriander, and paprika. Stir for 1 minute until fragrant.
Transfer the onion and spice mixture to a slow cooker. Add the seared lamb shanks, dark beer, beef or chicken stock, pureed tomatoes, fresh cilantro, potatoes, carrots, and peas to the slow cooker.
Season the mixture with salt and black pepper. Stir gently to combine everything evenly.
Set the slow cooker to low heat and cook for 6-8 hours, or until the lamb is tender and falls off the bone.
About 15 minutes before serving, stir in fresh lime juice for a bright, tangy flavor.
Serve the lamb shanks hot with the vegetables and sauce from the slow cooker, accompanied by rice or crusty bread.
Nutrition Facts
Calories |
2246 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.7 g | 118% | |
| Saturated Fat | 29.7 g | 148% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 5846 mg | 254% | |
| Total Carbohydrate | 194.1 g | 71% | |
| Dietary Fiber | 32.9 g | 118% | |
| Total Sugars | 31.1 g | ||
| Protein | 147.3 g | 295% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 524 mg | 40% | |
| Iron | 29.6 mg | 164% | |
| Potassium | 6350 mg | 135% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
