Lamb Shanks with Cilantro Sauce

Name: Lamb Shanks with Cilantro Sauce
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 4
Cuisine: Global
Ingredients: 1 aji amarillo pepper, seeded and coarsely chopped; 1 extra large baking potato, cut into large chunks; 298 grams beef broth; 1 bunch cilantro, coarsely chopped; 4 cloves garlic; 1 teaspoons ground cumin; 4 servings salt and ground black pepper to taste; 2 lamb shanks; 2 fluid ounces (1.5 fluid ounce) jigger Peruvian pisco liquor; 1 Tbsp olive oil; 118 milliliters frozen peas; 1 red onion, coarsely chopped; 237 milliliters Riesling wine

Lamb Shanks with Cilantro Sauce might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains roughly 23g of protein, 7g of fat, and a total of 291 calories. From preparation to the plate, this recipe takes around 4 hours. If you have aji amarillo pepper, peas, lamb shanks, and a few other ingredients on hand, you can make it. To use up the ground cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert. It is a good option if you're following a gluten free and dairy free diet.

Instructions

Preheat oven to 300 degrees F (150 degrees C).

Equipment you will use

Oven

Heat 1 tablespoon olive oil in a large oven-safe pot or Dutch oven over medium heat. Cook and stir red onion, aji pepper, garlic, cumin, salt, and black pepper in hot oil until onion begins to brown, about 10 minutes; transfer cooked onion mixture to a blender and add cilantro, beef broth, and Riesling wine. Blend the mixture into a smooth sauce, 1 to 2 minutes.

Ingredients you will need

Pepper