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Mexican braised lamb shanks

  • 15 minutes
  • 1½ hours
  • 3-4
Mexican braised lamb shanks


  • 3-4 lamb shanks
  • ¼ cup tomato paste
  • 2 cups beef stock
  • 1-1½ cups whole-kernel corn (canned or frozen)
  • 425 gram can pinto beans, well-drained
  • 1 green pepper, finely sliced
  • 4-6 cloves garlic, peeled and sliced
  • 1 teaspoon ground cumin and/or coriander
  • 2 whole allspice


  1. Heat a dash of oil in a hot frying pan and thoroughly brown the lamb shanks. Set aside. Add the tomato paste and cook, stirring until it becomes brown.
  2. Carefully stir in the beef stock, corn, pinto beans, pepper, garlic and spices. Transfer all ingredients to a casserole.
  3. Cook at 160ºC for 1½ hours or until tender. Season with salt and pepper. Garnish with chives, coriander or parsley.

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