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Recipe Provided By
"A Cook Named Matt"Prep Time
--min
Cook Time
--HR
Total Time
-- min
Servings
--
Ingredients
For the soup base/sauce
- 1 quart chopped green Chiles
- 1 cup chopped yellow onion
- 1/4 cup garlic
- 1 tablespoon toasted cumin
- 2 tablespoon Mexican oregano
- 1 cup rice vinegar
- 1/2 cup rice oil or whatever neutral oil
- Salt to taste
For the soup
- 2 American lamb shanks
- Soup base (See above ingredients)
- 4 quarts Chix stock or beef stock, water, veg stock
- 4 corn cob stalks
- Salt to taste
- 1 quart yellow corn to finish (cook for about 3 minutes)
- 2 cups chopped cilantro to finish
- Lime to finish
For the Coriander crema
- 1 cup sour cream
- 1 cup cilantro stems
- 1 tbsp toasted cumin
- 2 tbsp milk or cream
- Salt to taste
Directions
Begin by blending all soup base ingredients in a blender until smooth.
Heat a large pot and add a drizzle of oil. Once the oil is hot, place the lamb shanks in the pot and brown all sides. Once all sides of the shanks are browned pour in the soup base, stock, corn stalks, and salt. Simmer for 3-4 hours or until fork tender.
Remove the shanks and shred the meat. Add back in the lamb, corn kernels and cilantro. Heat completely through and add salt as needed.
To make your crema, add all of the ingredients to a blender.
Ladle soup into a bowl and top with crema, cilantro and a squeeze of lime.
USDA recommends the following time and temperature parameters
Ground Lamb
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest
