Recipe by Pesto lover
This dish is generally known as Seco de Chivo. Goat or lamb is used interchangeably, though in America, lamb is much more commonly eaten and it is easier to find in the supermarket. When made with lamb, this dish is also known as Seco de Cordero or Seco de Borrego. This is great with mashed potatoes or rice. A friend tried this recipe and served it over polenta, which she says worked well.
- 4 lamb shanks
- 1 tablespoon olive oil
- 24 ounces beer (or 12 ounces beer & 12 ounces water)
- 1 bunch fresh cilantro leaves, washed well
- 1 1⁄2 teaspoons brown sugar (I use brown sugar Splenda)
- 1 large onion, chopped
- 3 medium tomatoes
- 2 tablespoons ketchup
- 1 carrot
- 1⁄2 stalk celery
- 1 garlic clove
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄4 teaspoon cumin powder
Directions See How It's Made
- Brown meat and onion in olive oil. Remove meat to slow cooker or heavy dutch oven.
- Place onion, tomatoes, cilantro, carrot, celery, garlic, brown sugar, ketchup, seasonings & beer in food processor. Process until everything is thick puree consistency.
- Pour beer mixture over the lamb and cook at low heat for 2-3 hours if stove-top. If you are using the oven, 325 degrees for 2-3 hours. If using a crockpot, cook on low for 4-6 hours, depending on size of the shanks.