Editorial sample recipeSamoanintermediateHalalGluten-FreeDairy-Free

Samoan Braised Halal Lamb Shanks In Coconut Lemon Miti Sauce

Name: Samoan Braised Halal Lamb Shanks In Coconut Lemon Miti Sauce
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 4 servings
Cuisine: Samoan
Ingredients: 4 piece halal lamb shanks, about 2.5 lbs total; 1 tbsp coconut oil; 1 medium yellow onion, finely diced; 3 clove garlic, minced; 1 tbsp fresh ginger, grated; 1.5 cup full-fat coconut milk; 0.25 cup fresh lemon juice; 1 tsp sea salt; 0.5 tsp crushed red pepper flakes

Tender halal lamb shanks slow-braised in a rich, citrus-infused coconut milk broth inspired by traditional Samoan miti dressing.

Prep: 20 min
Cook: 75 min
Total: 95 min

Technique to learn

Slow Braising

Cooking meat slowly in a covered vessel surrounded by liquid at low heat to tenderize tough cuts and build rich flavors.

Instructions

Step 1: Heat coconut oil in a deep heavy skillet or Dutch oven over medium-high heat until shimmering.
Step 2: Season lamb shanks evenly on all sides with sea salt, then sear in the hot oil for about 8 minutes until deeply browned on all sides.

Step 3: Remove lamb shanks from the pan and set aside on a clean plate.

Step 4: Reduce heat to medium, add diced yellow onion, minced garlic, and grated ginger to the pan, and cook for 3 minutes until soft and fragrant.

Step 5: Pour in coconut milk and fresh lemon juice, using a wooden spoon to scrape up all browned bits sticking to the bottom of the pan.

Step 6: Return browned lamb shanks to the pan, cover with a tight lid, reduce heat to low, and simmer for 60 minutes until meat is fork-tender.

Step 7: Stir in crushed red pepper flakes during the last 5 minutes of cooking and serve the shanks hot with generous spoonfulls of coconut lemon miti sauce.

Cooking tips

Be sure not to skip browning the lamb shanks initially as this develops deep roasted flavor essential to the sauce.
If the coconut sauce reduces too quickly during the long simmer, splash in 2 to 3 tablespoons of warm water to maintain a rich consistency.
Original home-cooking adaptation inspired by Samoan; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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