Hilario Bell is the percussionist with Tiempo Libre, a Cuban band with a penchant for great food!
He has shared this simple and succulent recipe with us at GreatGrub which we recommend with an accompanying Mojito and the album playing alongside!
Ready
- 1 tablespoon olive oil
- 3 pounds of lamb shanks cut into large bite size pieces
- 1 tablespoon annatto oil
- 1 cup tomato sauce
- salt and pepper
- ½ teaspoon oregano
- ½ teaspoon cumin
- 3 cloves of garlic, peeled and chopped
- 1 medium yellow onion, chopped
- 1 cup of chicken stock
Set
- Large stock pot
Go
- Sauté the garlic and onion in olive oil for about 5 minutes.
- Add the lamb and remaining ingredients.
- Cover and simmer until tender about 1 hour 45 minutes.