Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pat dry 4 lamb shanks thoroughly and season them generously with salt and black pepper on all sides.

2. 2

   Heat 3 tablespoons of olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering, then sear the lamb shanks until deeply browned on all sides, about 5 minutes per side, and remove them to a plate.

3. 3

   Reduce the heat to medium and add 1 large finely chopped red onion to the pot, cooking until softened, about 5 minutes, then stir in 4 minced garlic cloves, 3 tablespoons of Aji Amarillo paste, 1 teaspoon of ground cumin, and 0.5 teaspoon of dried oregano, cooking for 2 more minutes until fragrant.

4. 4

   Pour in 4 cups of beef broth and 1 cup of finely chopped fresh cilantro, scraping up any browned bits from the bottom of the pot, then return the seared lamb shanks to the pot, ensuring they are mostly submerged.

5. 5

   Bring the liquid to a simmer, then reduce the heat to low, cover the pot, and cook for 2 hours, stirring occasionally to prevent sticking.

6. 6

   After 2 hours, add 1.5 cups of diced butternut squash and 1 large diced carrot to the pot and continue to simmer covered for another 45 minutes, or until the lamb is fork-tender and the vegetables are soft.

7. 7

   Stir in 1 cup of drained and rinsed chickpeas and 0.5 cup of frozen green peas, and simmer for an additional 10 minutes uncovered to allow the flavors to meld and the sauce to thicken slightly.

8. 8

   Taste and adjust seasoning with additional salt and black pepper as needed before serving this rich Peruvian lamb shank stew.