Chilindron De Cordero Lamb Shank Stew Recipe

Ingredients

4 pieces lamb shanks

1 cup all purpose flour

1 teaspoon kosher salt

1 teaspoon black pepper

1/4 cup olive oil

4 cloves garlic cloves

4 pieces carrots

2 onions

1 piece bay leaf

1/4 bunch thyme

750 liter marsala wine or other

1 quart low sodium beef stock

3 tablespoons parsley

1/2 teaspoon cumin seeds

1/4 teaspoon paprika

2 pieces bell pepper green and red

1/2 pound bacon or chorizo

2 pieces limes or sour orange

Sprinkle the lamb chunks liberally with salt pepper and lime juice cover and refrigerate 2 hours.

Drain the lamb (reserving the marinade) and pat it dry; on a large plate season flour with salt and pepper then dredge lamb pieces.

In a large heavy bottom pan, (medium heat) brown lamb well on all sides. transfer to plate when done.

in the same pan brown bacon or chorizo 3-4 minutes, add the onion, bell pepper, garlic, carrots, thyme, for another 2-3 minutes.

Stir in the parsley. Serve with white rice.