Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the marinade by combining 2 pureed medium mangoes, 2 finely minced small scotch bonnet peppers (seeds removed), 2 inches of grated fresh ginger, 4 minced garlic cloves, 0.25 cup lime juice, 2 tablespoons brown sugar, 1 teaspoon crushed allspice berries, and 1 tablespoon chopped fresh thyme in a large bowl.

2. 2

   Season 4 lamb shanks generously with 1 teaspoon salt and 0.5 teaspoon black pepper, then place them into the bowl with the marinade, ensuring they are fully coated.

3. 3

   Marinate the lamb shanks for at least 2 hours in the refrigerator, or preferably overnight, to allow the flavors to penetrate deeply.

4. 4

   Preheat your oven to 325°F (160°C), then heat 2 tablespoons of olive oil in a large oven-safe Dutch oven over medium-high heat on the stovetop and sear the marinated lamb shanks for 3-4 minutes per side until beautifully browned.

5. 5

   Add 1 cup of vegetable broth to the Dutch oven, then pour the remaining marinade over the seared lamb shanks.

6. 6

   Cover the Dutch oven tightly with its lid and transfer it to the preheated oven to roast for 2 hours, turning the shanks once halfway through.

7. 7

   Increase the oven temperature to 375°F (190°C), remove the lid, and continue to roast for an additional 30 minutes, or until the lamb is fork-tender and the glaze has thickened and caramelized slightly.