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Ingredients
2 tbsp cooking oil
2 pcs lamb shank
5 cloves garlic, roughly chopped
1 piece onion, sliced
1 piece red pepper, cut in small squares
1 piece green pepper, cut in small squares
2 pieces carrots, sliced
250 grams baby potatoes
750 ml lamb stock
1 can chopped tomatoes
1 can liver spread (alternative: liver sausage)
1 tbsp RoniB's Kitchen Extra Hot Garlic chilli paste (add more if desired)
Salt to taste
Ground black pepper to taste
Dipping Sauce
soy sauce
cane or palm vinegar
RoniB’s Kitchen Garlic Chilli Paste
pinch of salt, ground pepper, and sugar
How to
Heat oven to 180C.
Heat up oil in a deep oven-ready casserole.
Brown the lamb shanks on all sides and set aside.
Fry the garlic and onions until fragrant.
Add the lamb shanks and lamb stock over high heat. Once it starts to boil, lower to medium heat, cover, and cook until tender. About 1.5 hours. Add water if the stock is getting low and the lamb shanks are not yet tender.
Add the potatoes, carrots, red and green bell peppers, and chopped tomatoes. Cook for about 30 minutes or until the potatoes are soft.
Add the liver spread or liver sausage
Add RoniB's Kitchen extra hot garlic chili paste. Do not cover.
Simmer for about 10 minutes or until sauce thickens.
Add salt and pepper to taste.
Dipping sauce
Mix all ingredients in a bowl. Taste and balance seasoning.
This caldereta version uses lamb shanks and when they are cooked low and slow, the results are buttery soft meat and a thick, rich flavoursome sauce. A celebration dish you will want to add to your repertoire.
Lamb Shank Caldereta
2 servings
125mins
Main
Lamb
