Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Braise 1 lamb shank in 4 cups of water with 1 pinch of salt and 1 bay leaf in a covered pot for 3 hours until very tender, then strain the broth and reduce it on high heat to about 1/2 cup of concentrated liquid.

2. 2

   Peel 3 very large ripe plantains and slice them into 1-inch thick rounds.

3. 3

   Melt 2 tablespoons of unsalted butter in a large skillet over medium heat, then stir-fry the plantain rounds for 3-4 minutes per side until they are golden brown and caramelized.

4. 4

   Remove the stir-fried plantains from the skillet and add the 1/2 cup reduced lamb broth to the same skillet along with 1/2 cup of panela, stirring constantly until the panela dissolves and the sauce thickens slightly, about 3 minutes.

5. 5

   Stir in 1/2 teaspoon of ground cinnamon and the juice of 1/2 lime to the lamb-panela reduction, continuing to cook for 1 minute until the sauce is fragrant and well combined.

6. 6

   Return the caramelized plantains to the skillet, gently tossing them to coat thoroughly with the unique lamb-panela sauce for 1-2 minutes until they are warmed through and glistening.

7. 7

   Serve the Plátano Tentación de Cordero immediately, optionally garnished with a very small amount of finely shredded, braised lamb meat from the original shank (about 1 tablespoon per serving) for an adventurous presentation.