Lamb Shoulder

c
@cocinero44

This traditional dish features tender lamb shanks slowly cooked to perfection, resulting in meat that falls off the bone. It’s perfect for special occasions or a hearty family meal.

Lamb Shoulder recipe
Prep Time
20min
Cook Time
2hr 30min
Total Time
2hr 50min

Ingredients

6 Servings
(1 serving = 1 lamb shank with sauce)
  • of lamb shoulder
    of lamb shoulder
    2kg
  • potatoes
    potatoes
    4
  • onion
    onion
    1/2
  • of parsley
    of parsley
    1sprig
  • celery
    celery
    2
  • saffron
    saffron
    1/2tsp
  • of yellow pepper
    of yellow pepper
    1tbsp
  • rice
    rice
    2cups
  • Lettuce leaves
    Lettuce leaves
  • black peppercorns
    black peppercorns
    2tsp
  • cumin
    cumin
    1tsp
  • cloves of garlic
    cloves of garlic
    3
  • onion julienne
    onion julienne
    1
  • chopped tomato
    chopped tomato
    1
  • of salt oil
    of salt oil
    1pinch
  • fried bananas
    fried bananas
    2
  • cooked corn
    cooked corn
    4

How to make Lamb Shoulder

  1. Step 1

    Place the lamb in a pressure cooker with water, salt, 1 tsp peppercorns, 1/2 tsp cumin, 2 garlic cloves, 1/2 onion (whole), parsley, and celery.

  2. Step 2

    Cook until tender (~45 mins under pressure). Remove lamb, discard solids, and reserve broth.

  3. Step 3

    Marinate lamb with remaining peppercorns, cumin, yellow pepper paste, and 1 minced garlic clove for 2 hours.

  4. Step 4

    Bake at 180°C (350°F) in an oiled dish until golden (~20 mins per side).

Prepare Yellow Rice

  1. Step 1

    Sauté rice in oil with minced garlic until golden. Add chopped onion and saffron, stir 2 mins.

  2. Step 2

    Pour in 2 cups of hot water + salt. Simmer uncovered until the water absorbs. Add 1/2 cup cold water, cover, and cook 5 more mins.

Make Cold Sauce

  1. Step 1

    Prepare a cold sauce by mixing the peppercorns, cumin, julienned onion, chopped tomato and seasoning with salt and oil to taste.

Assemble & Serve

  1. Step 1

    Plate lamb, rice, boiled potatoes, corn, banana quarters, and lettuce.

  2. Step 2

    Drizzle each plate with the cold prepared sauce and serve.

Nutrition (per serving)

Calories

926.0kcal (46.3%)

Protein

58.7g (100%)

Carbs

50.8g (18.48%)

Sugars

2.3g (4.66%)

Healthy Fat

29.7g

Unhealthy Fat

33.7g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

  1. For extra crispiness, broil the baked lamb 2-3 mins before serving.

  2.  If too spicy, add a splash of lime juice or orange juice to mellow it.

  3. No fresh corn? Use grilled zucchini or roasted carrots for color.

FAQS

  1. Can I cook the lamb without a pressure cooker?

    Yes! Simmer it covered in a Dutch oven or heavy pot for 2-3 hours until fork-tender. Add more water as needed.

  2. What can I substitute for ají amarillo (yellow pepper paste)?

    Use 1 tsp turmeric + 1/4 tsp cayenne for color and mild heat, or find Peruvian ají amarillo paste in Latin markets.

  3. Can I use brown rice instead of white rice?

    Yes, but adjust liquid (use 3 cups water) and cooking time (simmer 40-45 mins). Saffron may appear less vibrant.

  4. How should I store leftovers?

    Store leftovers in an airtight container for up to 3 days in the refrigerator. Reheat gently on the stove for best results.

  5. Can I prepare components ahead?

    Lamb: Braise 1-2 days ahead; marinate and bake before serving.

    Sauce: Make up to 24 hours ahead

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