Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, combine 4 tablespoons aji panca paste, 2 tablespoons aji amarillo paste, 6 minced garlic cloves, 2 teaspoons ground cumin, 1 teaspoon dried oregano, 1 teaspoon black pepper, 2 teaspoons salt, 1/4 cup red wine vinegar, 2 tablespoons olive oil, and the juice of 2 limes.

2. 2

   Pat 1.5 kg lamb shanks dry and place them in the marinade, ensuring they are thoroughly coated, then cover and refrigerate for at least 4 hours, preferably overnight.

3. 3

   Prepare a charcoal grill for indirect heat, aiming for a medium-low temperature around 150-175°C (300-350°F), and once hot, sear the marinated lamb shanks directly over the coals for 3-4 minutes per side until nicely browned.

4. 4

   Move the seared lamb shanks to the indirect heat section of the grill, cover the grill, and cook for 2.5 to 3 hours, or until fork-tender, rotating occasionally and basting with any leftover marinade.

5. 5

   During the last 30 minutes of cooking, melt 1 tablespoon butter with 2 tablespoons brown sugar in a small saucepan, then brush this glaze onto 2 medium sweet potatoes cut into thick rounds and grill them directly or indirectly until tender and slightly caramelized.

6. 6

   For the Salsa Criolla, combine 1 thinly sliced red onion, 1 minced ají limo or jalapeño, 1/4 cup chopped fresh cilantro, and the juice of 2 additional limes, seasoning with salt and black pepper to taste.

7. 7

   Once the lamb shanks are tender, remove them from the grill, rest for 10 minutes, then serve immediately with the glazed sweet potatoes and fresh Salsa Criolla on the side.