Lamb Shank Mafé, from Chef Pierre Thiam

Heat vegetable oil in a large pot over medium heat until shimmering.

Season lamb shanks with salt and black pepper, then brown on all sides, about 5-7 minutes.

Remove lamb shanks and set aside; add onions, garlic, and ginger to the pot.

Sauté until onions are translucent, about 3-4 minutes.

Add carrots and cook for another 2-3 minutes until slightly softened.

Stir in tomatoes, peanut butter, cumin, coriander, and cayenne pepper.

Cook for 2-3 minutes until fragrant and well combined.

Return lamb shanks to the pot and add chicken broth and bay leaves.

Bring to a simmer, then cover and reduce heat to low.

Cook for 2-2.5 hours, until lamb is tender and falling off the bone.

Remove lamb shanks and set aside; discard bay leaves.

Blend sauce until smooth, then return to pot and simmer for 10 minutes.

Adjust seasoning with salt and black pepper as needed.

Serve lamb shanks over rice or couscous, garnished with fresh parsley.

Equipment Needed

Dietary

Allergens