Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pat dry the 4 lamb shanks and season them generously with salt and pepper.

2. 2

   Heat 2 tablespoons of coconut oil in a large heavy-bottomed pot or Dutch oven over medium-high heat, then brown the 4 lamb shanks on all sides until golden.

3. 3

   Remove the lamb shanks and set aside, then add 1 large red onion, chopped, and 6 cloves of minced garlic to the pot, sautéing until fragrant, about 3 minutes.

4. 4

   Deglaze the pot with 1/2 cup of Filipino cane vinegar and 1/4 cup of soy sauce, scraping up any browned bits from the bottom, then return the 4 lamb shanks to the pot.

5. 5

   Pour in 1 cup of coconut milk, add 2 bay leaves, 1 teaspoon of crushed whole black peppercorns, and 1 tablespoon of brown sugar, bringing the mixture to a gentle simmer.

6. 6

   Cover the pot and reduce the heat to low, then slow-cook the lamb shanks for 2 to 2.5 hours, or until very tender.

7. 7

   Add 2 medium potatoes, peeled and quartered, and 1 red bell pepper, cut into large squares, to the pot and continue to cook, covered, for another 30 minutes, or until the vegetables are tender.

8. 8

   Taste and adjust seasoning with salt as needed before serving the Adobong Tupa sa Gata hot with steamed rice.