If you’re looking for a special meal to make for the holidays, a chef shares his recommendation. Grab a knife and fork as we grab a Bite with Belkys.

The Chef: Conor Hanlon
The Restaurant:The Dutch inside the W South Beach
The Dish: Australian Braised Lamb Shanks

6 Australian lamb shanks (allow 1 per person)
3 onions, chopped
10 cloves garlic, minced fine
5 shallots, chopped
7 Tbs. vadouvan seasoning (or madras curry)
4 Tbs. salt
3 Tbs. black pepper
1 Tbs. ground cumin
1 Tbs. ground coriander
2 bay leaves
2 kaffir lime leaves
6 Tbs. tomato paste
3 cans of coconut milk
2 qts. chicken stock
3 Tbs. blended oil

Method of Preparation:
– First, generously season lamb shanks. Sprinkle cumin, coriander, sea salt and pepper on both sides.

– Next, put blended oil in a hot pan and sear the lamb shanks. This can be made a day or two ahead of time. When the shanks are seared, take them out of the pan and set aside.

– In the same pan- add chopped onions and sauté for several minutes. Add salt, pepper and chopped shallots and stir again. Then add garlic and tomato paste. Stir well and add vadouvan curry. (Madras Curry can be used for a substitute) Add coconut milk and chicken stock. Stir well.

– Now, put the lamb shanks back in the sauce. Throw in a couple of kaffir lime leaves- and bay leaves and baste the shanks with the sauce.

– Braise in the oven at 300 degrees for about 3 hours, turning the shanks over once.

– When the lamb is ready- chef adds blanched english peas and puts it back in the oven for a few more minutes.

To Plate:
– Chef Conor scoops the braised sauce into the bottom of a bowl then adds the lamb shanks and garnishes with radish batons, cilantro, and some lime yogurt. He serves it up with a side of jasmine rice.

Serving suggestion: Pouilly-Fumé

Serves: 6

The Dutch
W South Beach
2201 Collins Ave.
Miami Beach, FL 33139

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