Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Generously season 4 lamb shanks with 2 tablespoons of coarse sea salt and 1 teaspoon of freshly ground black pepper.

2. 2

   Place the seasoned lamb shanks in a large steamer basket, adding 1 roughly chopped large onion, 4 smashed garlic cloves, 2 dried bay leaves, and the zest of 1 large lime around them; steam for 4 hours until fork-tender, ensuring the water level in the steamer pot remains adequate and collecting any rendered broth for later use.

3. 3

   In a medium saucepan, gently warm 400 ml of full-fat coconut milk with 1 cup of the reserved lamb broth over medium heat.

4. 4

   Gradually whisk in 1.5 cups of fine cassava flour into the warming liquid, stirring constantly to prevent lumps, until a thick, smooth paste (pirão) forms, then stir in 2 tablespoons of dendê oil.

5. 5

   For the tropical salsa, finely dice 2 large ripe mangoes and 0.5 medium red onion, then combine them in a bowl with 0.5 cup of chopped fresh cilantro and the juice of 2 limes.

6. 6

   Serve each steamed lamb shank immediately with a generous portion of the pirão de mandioca alongside, and top with a spoonful of the vibrant mango salsa.