Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Combine 8 minced garlic cloves, 1 large roughly chopped red onion, 0.5 cup fresh lime juice, 0.25 cup cachaça, 0.25 cup olive oil, 2 tablespoons coarse sea salt, 1 teaspoon freshly ground black pepper, 3 dried bay leaves, 1 tablespoon dried oregano, and 1 teaspoon ground cumin in a large bowl to create the marinade.

2. 2

   Place 2.5 kilograms of lamb shanks into the prepared marinade, ensuring each shank is thoroughly coated, then cover the bowl and refrigerate for a minimum of 6 hours, or ideally overnight, allowing the flavors to penetrate.

3. 3

   Prepare a charcoal grill for indirect heat, arranging the lit coals to one side and letting the grill grate reach a stable medium-low temperature of approximately 150-170°C (300-340°F).

4. 4

   Sear the marinated lamb shanks directly over the hot coals for 3-4 minutes per side until a rich brown crust forms, then immediately move them to the cooler, indirect heat side of the grill.

5. 5

   Grill the lamb shanks indirectly for 3 to 3.5 hours, basting every 30 minutes with a mixture of 0.08 cup cachaça and 0.08 cup olive oil, until the meat is exceptionally tender and easily pulls away from the bone.

6. 6

   Remove the charcoal-grilled lamb shanks from the grill and loosely tent them with aluminum foil for 15 minutes to allow the juices to redistribute, ensuring maximum tenderness.

7. 7

   While the lamb rests, prepare the cachaça vinaigrette by finely dicing 3 medium deseeded fresh tomatoes, 0.5 red onion, and 0.5 green bell pepper, then combine them in a medium bowl with 0.25 cup chopped fresh cilantro, 0.25 cup fresh lime juice, 2 tablespoons cachaça, 3 tablespoons olive oil, 0.5 teaspoon coarse sea salt, and 0.25 teaspoon black pepper.

8. 8

   Serve the succulent Brazilian grilled lamb shanks immediately, generously topped with the vibrant, fresh cachaça vinaigrette.