Samoan · intermediate
Samoan Braised Halal Lamb Shanks In Coconut Lemon Miti Sauce
Tender halal lamb shanks slow-braised in a rich, citrus-infused coconut milk broth inspired by traditional Samoan miti dressing.
- PREP TIME
- 20 min
- COOK TIME
- 75 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Heat coconut oil in a deep heavy skillet or Dutch oven over medium-high heat until shimmering.
- 02
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.
- 03
Remove lamb shanks from the pan and set aside on a clean plate.
- 04
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.
- 05
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.
- 06
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.
- 07
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.
A LITTLE KITCHEN KNOW-HOW
Slow Braising
Cooking meat slowly in a covered vessel surrounded by liquid at low heat to tenderize tough cuts and build rich flavors.
Notes from the kitchen
- 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.