Jamaican Lamb Shanks

Lamb Shanks Cooked in Jamaican Spices

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Step 1

Wash the shanks in lemon and vinegar and place on a chopping board.

Step 2

Using a sharp knife pierce the shanks all over, these holes will allow the seasoning to penetrate the shanks.

Step 3

Add the shanks into a large bowl along with all the marinade ingredients and massage the shanks with the marinade.

Step 4

Cover the bowl and allow to marinate for at least 4 hours but best overnight.

Step 5

Remove the shanks from the fridge 30 minutes before cooking. Heat a Dutch pot or large pot with a lid and add two tablespoons of vegetable oil. Remove the shanks from the marinade ensuring that all the marinade ingredients are removed from the shanks. Place the shanks into the oil and brown them all over, then remove from the pan placing them on the lid. Add all the gravy ingredients apart from the stock into the bowl with the marinade ingredients and mix, then add into the Dutch pot and fry for about two minutes stirring constantly.

Step 6

Add the stock into the pot and stir well. Now add the shanks back into the pot and submerge under the stock, then cover the pot with the lid and cook for 30 minutes on medium heat. Check the pot add in more hot water if necessary then place into a preheated oven at 160 fan for 2-3 hours checking occasionally and adding more hot water if needed.

Step 7

Once the lamb is tender, take the shanks out of the sauce. Using a hand blender, blend the sauce until smooth, and then pass through a sieve to remove any remaining grainy bits. Add the shanks into the sauce and heat the sauce until it thickens. Plate up, and serve with mashed potatoes. Spoon some mashed potatoes onto a plate and then place a Lamb shank on top of the mashed potatoes and the spoon over the sauce, lick your lips and enjoy.