Red Rooster Jerk Lamb Shanks, Plantain Mash & Winter Greens

By Marcus Samuelsson |

The Jerk Lamb Shank has been one of our most popular dishes this winter at Red Rooster. The Plantain Mash and Winter Greens that complement it bring a lot of different flavor profiles to the dish. I love recipes that mix and match different types of spices, and the jerk marinade makes me think of the islands. Slow-cooked lamb is one of my favorite ways to prepare this savory meat, and it's a great show stopper to serve this spring.

Prep Details

Servings: 2

Total time: 4 Hours

Ingredients

For The Lamb Shanks

2 Lamb Shanks, 10-12 ounces each
2 cups jerk marinade, recipe below
2 large onions, roughly chopped
4 cups canned tomatoes
1 whole cinnamon stick
5 bay leaves
Water or stock to cover
2 tablespoons butter (optional)

For the Jerk Marinade

1 medium onion, roughly chopped
1 sprig rosemary, stem removed
1/2 scotch bonnet chili, stemmed and seeded
4 cloves garlic
1 two inch piece ginger
1/4 cup soy sauce
1/2 teaspoon ground all spice
1/2 teaspoon ground black pepper
2 tablespoons lime Juice

For the Plantain Mash

1 pound ripe plantains
1/4 pound yukon gold or red bliss potatoes
1 cup milk
4 ounces butter

Directions

For the Lamb Shanks:

Season lamb shanks, then rub generously with jerk marinade. Reserve remaining jerk marinade. Refrigerate overnight.  

The next day, preheat oven to 350 degrees.  

Place 2 tablespoons of olive oil into a large pot, and heat over medium high heat until the oil starts to “shimmer”.  Carefully sear lamb shanks until golden brown on all sides. Remove shanks, drain off excess oil.  

In the same pot, caramelize onions.  Add reserved jerk marinade.  Cook for 4-5 minutes.  Add tomatoes, cinnamon and bay leaves.  Return shanks to pot, and add enough liquid to cover.  Cover pot, braise in oven for 2 ½ to 3 hours.  The meat should be tender but not falling off the bone. I like to refrigerate the shank and sauce overnight to allow the flavors to meld and the fat to congeal. 

To serve, skim off congealed fat, warm pot over low heat until the braising liquid simmers.  Place shank in 300 degree oven to heat through.  Strain braising liquid, reduce by half.  Mount with 2 tablespoons butter to enrich if desired.

For the Plantain Mash:

Peel plantain, cut into ½” chunks.  Bring to boil with potatoes, simmer until vegetables are tender. Drain and return to pot.  Warm milk and butter.  Mash all ingredients together.  At the restaurant we keep the plantain slightly chunky for additional texture.

For the Jerk Marinade:

Puree all ingredients together. Note: take care when handling scotch bonnets, use gloves,  They are extremely spicy.

To Serve:

Place mashed plantain in a warmed bowl, top with sautéed winter greens (I like to use collard greens or kale), shank and generously spoon on reduced sauce.  Garnish with crispy onions.


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