This recipe has authentic Mediterranean flavors and introduces the twist of tropical root vegetables. You’ll never miss your potatoes or rice again!

Makes 4-6 servings.

Ingredients

4 lamb shanks or 2 lbs lamb shoulder meat, with bones

2 Tbs coconut or olive oil

1/4 tsp ground cardamom (or 2 leaves of cardamom ginger, which will be removed later)

1/4 tsp black pepper, freshly ground

1/2 tsp fresh rosemary, finely chopped (or 1/4 tsp dried)

1/2 tsp fresh oregano, finely chopped (or 1/4 tsp dried)

1 onion, chopped

3 cloves garlic, chopped

1 cup chopped carrots (optional)

1 cup celery or 1/2 cup celery leaf, chopped

1 sweet potato, chopped, with skins on

1 yam or cassava or malanga root, peeled and chopped

1 14 oz can of diced tomatoes, or 10 plum tomatoes, peeled, seeded and diced (or 1 can tomato paste)

1 jar capers in brine

1 tin anchovies, finely chopped (or 1 tsp anchovy paste)

2 cups Chicken Stock or Bone Broth

1/2 cup white wine

Directions

Preheat oven to 425 degrees F.

Heat oil in a large pot with high sides. Brown the meat on all sides (no need to chop it up) and set aside. Add onion and garlic and herbs, and sauté until soft, about 5 minutes.

Mix all the chopped vegetables in a bowl, then add the garlic and oil and herb mixture. Add anchovies and capers with their liquid. Add tomatoes or tomato paste. Stir very well to combine.

In a large casserole pan, layer half the vegetables on the bottom, lay the meat on top, then cover with the other half of the vegetable mixture.

Put your pan in the oven and leave for 30 minutes.

Take out pan and lower heat to 325 degrees F.

Add chicken broth and wine. Cover pan with foil or parchment paper and put back in the oven for 2 1/2 hours.

Test for doneness. You want the meat falling off the bones. If it isn’t put back in for another 30 minutes to 1 hour. If you used cardamom ginger leaves, lift them out when the dish is done. Additional salt shouldn’t be necessary.

Serve with sautéed greens.

 

Note #1: Don’t be afraid of the anchovies. The amount is small, and they add a hint of flavor that really enhances the dish. Most people will not know what it is.

Note #2: This recipe works well with young goat, too. It may be hard to tell the difference. Older goat meat tastes more like beef.