Ingredients & Substitutes

Instructions

1. 1

   Combine 2 tablespoons of sea salt, 1 tablespoon of ground black pepper, 1 tablespoon of ground allspice berries, 2 teaspoons of dried thyme, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 minced Scotch bonnet pepper (seeds removed), and 1 tablespoon of grated fresh ginger in a small bowl to create the curing rub.

2. 2

   Generously coat 4 lamb shanks with the spice rub, ensuring all surfaces are covered, then place them in a dish, cover, and refrigerate for 12 to 24 hours to cure.

3. 3

   Preheat your oven to 325 degrees Fahrenheit (160 degrees Celsius), then heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat and sear the cured lamb shanks until browned on all sides, about 3-4 minutes per side.

4. 4

   Remove the lamb shanks, add 1 large chopped yellow onion and 1 large chopped red bell pepper to the Dutch oven, and sauté for 5-7 minutes until softened, scraping up any browned bits from the bottom of the pot.

5. 5

   Return the seared lamb shanks to the Dutch oven, pour in 1 can (13.5 fluid ounces / 400 ml) of full-fat coconut milk and 2 cups of vegetable broth, and bring the liquid to a gentle simmer.

6. 6

   Add 2 peeled and cubed large sweet potatoes and 2 peeled and sliced green plantains to the pot, cover the Dutch oven, and transfer it to the preheated oven to braise for 2.5 to 3 hours, or until the lamb shanks are fork-tender.

7. 7

   Carefully remove the Dutch oven from the oven, stir in the juice of 1 lime, and taste for seasoning, adjusting with additional salt and pepper if desired.

8. 8

   Serve the Cured Caribbean Spiced Lamb Shanks hot, garnished with 1/4 cup of chopped fresh cilantro.