Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large Dutch oven, braise 2 lamb shanks (approximately 1.5 kilograms total) with 1 diced yellow onion, 4 minced garlic cloves, 1 bay leaf, and 6 cups of beef broth for 3 hours over low heat until the meat is fork-tender, then cool the shanks and shred the cooked lamb meat from the bones, yielding about 400 grams of shredded lamb.

2. 2

   In a medium bowl, combine the 400 grams of shredded lamb meat with 0.5 cup (60 grams) of all-purpose flour, 1 large beaten egg, 1 teaspoon of smoked paprika, 0.5 teaspoon of garlic powder, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper, mixing until well combined, then form the mixture into eight small patties or fritters.

3. 3

   Pat dry 300 grams of haddock fillets and season them with 1 teaspoon of Old Bay seasoning, then dredge each fillet in 0.25 cup (30 grams) of all-purpose flour, dip into 1 beaten egg white, and then coat thoroughly with 1 cup (120 grams) of panko breadcrumbs.

4. 4

   Heat 1 tablespoon of vegetable oil in a large skillet over medium heat, add 2 chopped slices of smoked bacon, and cook until crispy, then add 0.5 diced red onion and 1 diced red bell pepper, cooking for 5 minutes until softened.

5. 5

   Stir in 2 cups (300 grams) of frozen corn kernels and 1 teaspoon of minced chipotle in adobo sauce to the skillet, cook for another 3 minutes, then remove from heat and stir in 1 tablespoon of lime juice, 2 tablespoons of fresh chopped cilantro, 0.25 teaspoon of salt, and 0.25 teaspoon of black pepper to create the succotash.

6. 6

   Pour 3 cups (750 ml) of vegetable oil into a deep pan and heat to 175°C (350°F), then carefully flash-fry the prepared lamb patties from Step 2 for 3 to 4 minutes per side, or until golden brown and crispy, removing them to a wire rack to drain.

7. 7

   Maintain the oil temperature at 175°C (350°F) and then carefully flash-fry the breaded haddock fillets from Step 3 for 2 to 3 minutes per side, or until golden brown and flaky, removing them to the wire rack to drain and serving immediately with the sweet corn succotash.