Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Season the 4 lamb shanks generously with 1 teaspoon of salt and 0.5 teaspoon of black pepper on all sides.

2. 2

   Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat, then sear the seasoned lamb shanks until deeply browned on all sides, about 3-4 minutes per side, before removing them from the pot and setting aside.

3. 3

   Add 1 large chopped red onion to the same pot and sauté until softened, about 5 minutes, then stir in 4 minced garlic cloves and cook for 1 more minute until fragrant.

4. 4

   Stir in 2 tablespoons of aji amarillo paste, 1 cup of chopped fresh cilantro, 1 teaspoon of ground cumin, and 1 teaspoon of dried oregano, cooking for 2-3 minutes to allow the flavors to meld.

5. 5

   Return the seared lamb shanks to the pot, then pour in 1.5 cups of dark beer and 2 cups of beef broth, ensuring the liquid partially covers the lamb.

6. 6

   Bring the stew to a gentle simmer, cover the pot tightly, and cook in a preheated 325°F (160°C) oven or on low heat on the stovetop for 2.5-3 hours, or until the lamb shanks are fork-tender.

7. 7

   Add 1.5 cups of frozen lima beans and the 2 large quartered potatoes to the pot, cover again, and continue cooking for another 25-30 minutes until the beans are tender and potatoes are cooked through.

8. 8

   Taste and adjust seasoning with additional salt and pepper if needed, then serve the Cordero Seco Norteño hot with white rice.