Ingredients

Serves 4

Lamb Shanks:
3 tbsp extra virgin olive oil
2 tbsp unsalted butter
4 lamb shanks
300 gm puree yellow chili pepper
150 gm celery stalk, chopped
100 gm leeks, chopped
250 gm carrots, chopped
1 garlic head
450 gm red onions, chopped
250 gm fresh cilantro, puree
1 lt corn beer
½ lt red wine
3 lt beef stock
Whole black pepper, Bay leaf, cloves


Black Quinoa:
130g black quinoa, washed
50g red onions, finely diced
10g garlic, minced
5g fresh turmeric, finely grated
15g fresh shredded coconut
10ml extra virgin olive oil
Chopped mint, coriander, rocoto chili, salt and pepper to taste

Method

Lamb Shanks:
Marinate the meat overnight with corn beer, wine and spices. The following day, remove meat and reserve the marinade.

Heat the butter and olive oil in a large skillet over medium high heat until it simmers. Cook the shanks until they become brown. Season with salt and pepper.

Remove the shanks and transfer to a large casserole. Add onions, leeks, carrots, celery, yellow chili pepper puree, cilantro puree and garlic. Lower the heat; season with salt and pepper. Cook, stirring constantly, until the vegetables become soft and brown (about 10 minutes).

Transfer the vegetables to the casserole. Add the marinade and stock. Bring the braising liquid to a simmer. Skim off impurities. Add herbs and season with salt. Cook at a very gentle simmer, just bubbling, for about 3 hours, until the meat is fork tender.

Transfer the shanks to a plate and keep covered. Strain the braising liquid and return it to the skillet. Bring the liquid to a simmer and skim off the fat. Reduce the liquid by about half. Return the shanks to the skillet and reduce, while basting frequently. Stir in butter and baste until the sauce has body.

 


Black Quinoa:
Place black quinoa into a heavy based saucepan and cover with cold water, bring to boil, drain, wash with cold water and drain again.

Add cold water, bring to the boil and cook until the skin splits, drain but keep the water. Wash the quinoa in cold running water again.

Place the heavy based sauce pan on medium heat, add olive oil, sweat the onion, garlic, fresh turmeric without colour, then add black quinoa. Mix well and add reserved cooking liquor until the black quinoa is covered. Simmer in the cooking liquor for 5 -7 minutes, until liquor is absorbed.
Add the coconut, chopped herb and chili, season to taste.