Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Combine 4 minced garlic cloves, juice from 1 whole lime, 1 teaspoon of cumin powder, 1 teaspoon of smoked paprika, 1 tablespoon of olive oil, 1.5 teaspoons of salt, and 0.5 teaspoon of freshly ground black pepper in a large bowl, then rub the mixture generously over 1.2 kg of lamb shanks, cover, and refrigerate for at least 30 minutes.

2. 2

   In a large pot or Dutch oven, brown the marinated lamb shanks on all sides over medium-high heat for 5 minutes, then add 1 quartered medium onion, 2 tablespoons of tomato paste, 4 cups of beef broth, and 2 dried bay leaves to the pot, bringing it to a simmer before reducing heat to low, covering, and braising for 2.5 hours, or until the lamb is fork-tender.

3. 3

   Carefully remove the tender lamb shanks from the pot and let them cool slightly, discarding the bay leaves and quartered onion, then skim any excess fat from the braising liquid and reserve 1 cup of this liquid before shredding the lamb meat from the bones using two forks, discarding the bones and any large pieces of fat.

4. 4

   Heat 1 tablespoon of olive oil in a large wok over high heat until shimmering, then add 1 thinly sliced medium onion, 1 diced medium red bell pepper, and 1 diced medium green bell pepper, stir-frying for 3 minutes until slightly softened but still crisp.

5. 5

   Add the shredded lamb to the wok and toss for 2 minutes to combine and heat through, then dissolve 1 tablespoon of cassava flour in the reserved 1 cup of braising liquid before pouring this mixture into the wok, stirring constantly until the sauce thickens slightly and coats the lamb and vegetables, about 2 minutes.

6. 6

   Stir in 0.25 cup of fresh chopped cilantro and cook for 1 minute more, then serve the Cordeiro Desfiado do Sertão na Wok hot with 2 cups of steamed white rice and a sprinkle of 0.5 cup of farofa for added texture.