Andean Cordero Estofado "Chicha Brava": Slow-Braised Lamb Shank with Silken Huacatay Potato Purée and Fiery Rocoto-Lime Salsa

Season the lamb shanks generously with salt and freshly ground black pepper. For best results, allow them to marinate, covered, in the refrigerator for at least 4 hours or overnight.

Heat 2 tablespoons of olive oil in a large, heavy-bottomed Dutch oven or oven-safe pot over medium-high heat. Sear the lamb shanks on all sides until deeply browned, about 3-4 minutes per side. Remove the shanks from the pot and set aside.

Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil to the pot. Add the finely diced red onion, carrots, and celery. Sauté for 8-10 minutes, stirring occasionally, until the vegetables are softened and translucent.

Stir in the minced garlic, aji amarillo paste, ground cumin, and dried oregano. Cook for another 2 minutes, stirring constantly, until fragrant.

Pour in the Chicha de Jora, scraping the bottom of the pot with a wooden spoon to deglaze and release any browned bits. Bring to a simmer and cook for 5 minutes, allowing the liquid to reduce slightly.

Return the seared lamb shanks to the pot. Pour in the beef stock and add the 1/2 cup of chopped cilantro. The liquid should almost cover the shanks; add more stock if necessary. Bring the liquid to a gentle simmer, then cover the pot tightly and transfer it to a preheated oven at 160°C (325°F).

Braise the lamb shanks for 3 to 3.5 hours, or until the lamb is fork-tender and easily pulls away from the bone. Flip the shanks halfway through the cooking time to ensure even braising.

While the lamb is braising, prepare the Huacatay Potato Purée. Place the peeled and quartered Papa Amarilla (or Yukon Gold potatoes) in a large pot and cover with cold, salted water. Bring to a boil and cook until very tender, about 15-20 minutes. Drain thoroughly.

Pass the hot potatoes through a ricer or mash them very finely until smooth. Stir in the huacatay paste. Gradually whisk in the cold, cubed butter until fully incorporated and the purée is glossy. Slowly add the warm heavy cream, mixing until the purée is silken and creamy. Season with salt and white pepper to taste. Keep warm.

For the Rocoto-Lime Salsa, combine the finely diced rocoto pepper (or paste), 1/4 cup chopped red onion, 1/4 cup chopped cilantro, and lime juice in a small bowl. Drizzle with a touch of olive oil and season with salt to taste. Mix well and set aside.

Once the lamb is tender, carefully remove the shanks from the pot and set them aside. Skim any excess fat from the braising liquid. Bring the liquid to a simmer on the stovetop over medium-high heat. Stir in the thawed green peas and cook for 2-3 minutes until heated through. If the sauce is too thin, reduce it further until it reaches your desired consistency. Adjust seasoning if needed.

To serve, spoon a generous portion of the silken huacatay potato purée onto the center of each plate. Place a braised lamb shank on top of the purée. Ladle the rich braising sauce with peas over the lamb. Finish with a spoonful of the vibrant rocoto-lime salsa and a sprinkle of fresh cilantro for garnish. Serve immediately.