Cuban-style Chilindron of Lamb

Cuban-style Chilindron of Lamb

Cuban-style Chilindron of Lamb

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  • Each serving
  • 520 cal
  • 29g fat (10g sat)
  • 155mg chol
  • 1280mg sodium
  • 13g carb
  • 3g fiber
  • 1g sugars
  • 45g protein


  • 2 1/2 pounds lamb shank
  • 3 teaspoons salt, or to taste, divided
  • 1/2 teaspoon freshly ground black pepper
  • 2 limes, juiced or 2 to 4 tablespoons white wine vinegar
  • Flour, for dredging
  • 1/4 cup extra virgin olive oil
  • 6 slices bacon or pancetta, minced
  • 1 onion, finely minced
  • 6 cloves garlic, finely minced or mashed in a mortar
  • 1 large green bell pepper, julienned
  • 1 cup dry sherry or your favorite dry red wine
  • 2 (14-ounce) cans crushed tomatoes
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon hot Spanish paprika or pimentón
  • 1/2 teaspoon dried oregano
  • 1 sprig fresh rosemary
  • 1 bay leaf
  • 3 tablespoons chopped parsley
  • Cooked rice, mashed potatoes or bread, for serving (optional)
  • 2 tablespoons chopped Spanish olives, to garnish


Place lamb in a large bowl or container and sprinkle with 2 teaspoons salt, pepper and lime juice or vinegar. Cover and let sit at room temperature for 1 hour. If you are marinating the meat for longer than 1 hour you should refrigerate it and bring it to room temperature 1 hour before cooking.

Drain lamb and pat it dry, reserving marinade. Dredge lamb lightly in flour. Heat oil over medium heat in a deep, shallow pan or Dutch oven. Brown lamb on all sides, about 3 minutes per side — you can do this in batches. Transfer lamb to a plate when done.

Add bacon or pancetta to the pan and sauté until browned, 5 to 7 minutes. Add onions, garlic and bell peppers. Reduce the heat to low and sauté vegetables for 5 to 6 minutes, until caramelized and soft. Add sherry or wine and scrape the pan to pick up the toasted parts on the bottom of the pan.

Return lamb to the pan and add reserved marinade, crushed tomatoes, cumin, paprika, oregano, remaining 1 teaspoon salt, rosemary and bay leaf. Cover and simmer over low heat or in a 350º F oven until lamb is tender, 1 1/2 to 2 hours. Turn the lamb every 30 minutes or so to ensure that it keeps moist and cooks evenly. Add water if the sauce reduces too much.

Transfer to a serving bowl. Discard bay leaf, stir in parsley and serve over rice, mashed potatoes or over bread slices; garnish with olives.

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