Exotic Coconut Lamb Shank Recipe

Introduction

Today, I’m excited to share a unique and flavorful dish that is perfect for a cozy night in or a gathering with friends. This recipe was inspired by a recent trip to a spice market, where I discovered a blend of exotic herbs and spices that immediately sparked my creativity in the kitchen.

Ingredients

50g chimichurri spice blend
4 lamb shanks (800g)
400ml coconut milk
2 ripe plantains (300g)
1 can chickpeas, drained (240g)
250g cherry tomatoes
a handful of chopped cilantro

Kitchen Tools

slow cooker
chef’s knife
cutting board
can opener

Preparation

I start by rubbing the lamb shanks with the chimichurri spice blend, ensuring they are evenly coated. Then, I sear them in a hot skillet until they develop a nice crust. Next, I transfer them to the slow cooker and pour in the coconut milk, adding in the drained chickpeas and cherry tomatoes. I set the slow cooker to low and let it simmer for 4-6 hours until the lamb is tender.

While the lamb is cooking, I peel and slice the plantains. I sauté them in a separate skillet until they are caramelized and tender. Once the lamb is ready, I serve it over a bed of the caramelized plantains, topped with a sprinkle of chopped cilantro for freshness.

Tips

For an extra burst of flavor, try adding a squeeze of lime juice over the dish just before serving. The acidity will help balance out the richness of the coconut milk and spices, creating a harmonious blend of flavors.

Serving

This exotic lamb shank dish weighs approximately 1750g once cooked and serves 4 hungry diners. Each serving weighs around 437.5g and is packed with bold flavors and melt-in-your-mouth lamb. With the plantains adding a touch of sweetness and the coconut milk creating a creamy base, this dish is truly a one-of-a-kind culinary experience.

I hope you give this recipe a try and enjoy experimenting with the unique flavors and ingredients. Feel free to make it your own by adding your favorite side dishes or garnishes. Happy cooking!