Cordero Andino Estofado con Puré de Papa Amarilla y Gremolata de Huacatay
This dish elevates the hearty Peruvian 'seco de cordero' to a Michelin-starred experience. Succulent, slow-braised Andean lamb shanks are simmered in a rich, aromatic stew infused with aji panca, aji amarillo, and dark beer, resulting in a profound depth of flavor and fork-tender meat. It rests upon a velvety purée of 'papa amarilla' (Peruvian yellow potatoes), celebrated for their buttery texture and subtle sweetness. A vibrant gremolata, bright with fresh huacatay (Peruvian black mint), cilantro, and lime zest, cuts through the richness, offering a refreshing, herbaceous counterpoint. Each bite is a symphony of earthy, savory, and bright notes, a true testament to Peru's diverse culinary landscape.
Gourmet Ingredients
Check ingredients off as you assemble them.
- Lamb shanks4 (approx. 350-400g each)
- Olive oil3 tablespoons
- Red onion1 large, finely diced
- Garlic6 cloves, minced
- Aji Amarillo paste2 tablespoons
- Aji Panca paste2 tablespoons
- Tomatoes2 medium, ripe, deseeded and finely diced
- Dark beer (e.g., Cusqueña Negra or stout)350 ml
- Beef broth500 ml
- Cilantro (for stew)0.5 cup, finely chopped
- Bay leaves2
- Cumin powder1 teaspoon
- Dried oregano1 teaspoon
- Salt1.5 teaspoons, or to taste
- Black pepper0.5 teaspoon, or to taste
- Peas100 g, fresh or frozen
- Carrots2 medium, peeled and diced into 1cm cubes
- Papa Amarilla (Peruvian yellow potatoes)1 kg, peeled and quartered
- Unsalted butter100 g
- Heavy cream100 ml
- Salt (for purée)1 teaspoon, or to taste
- White pepper0.25 teaspoon
- Huacatay leaves (Peruvian black mint)0.25 cup, finely chopped
- Cilantro (for gremolata)0.25 cup, finely chopped
- Lime1 , zested and juiced
- Garlic (for gremolata)1 clove, minced
- Red onion (for gremolata)1 tablespoon, finely minced
- Aji Rocoto (optional)0.25 , deseeded and finely minced
- Olive oil (for gremolata)1 tablespoon
- Salt (for gremolata)to taste
Method of Preparation
Follow these step-by-step instructions carefully.
- 1Step 1
Season the lamb shanks generously with salt and black pepper. Heat 2 tablespoons of olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Sear the lamb shanks on all sides until deeply browned. Remove the shanks and set aside.
- 2Step 2
Reduce heat to medium. Add the remaining 1 tablespoon of olive oil to the pot. Add the diced red onion and sauté for 8-10 minutes until softened and translucent. Add the minced garlic and cook for another 2 minutes until fragrant.
- 3Step 3
Stir in the aji amarillo paste and aji panca paste. Cook for 5 minutes, stirring constantly, to deepen their flavors. Add the diced tomatoes, cumin, and dried oregano. Cook for another 5 minutes until the tomatoes begin to break down.
- 4Step 4
Return the seared lamb shanks to the pot. Pour in the dark beer and scrape up any browned bits from the bottom of the pot. Bring to a simmer, then add the beef broth, 1/2 cup chopped cilantro, and bay leaves. Ensure the lamb is mostly submerged; if not, add a little more broth or water. Bring to a gentle simmer.
- 5Step 5
Cover the pot tightly and reduce the heat to low. Simmer for 2.5 to 3 hours, or until the lamb is fall-off-the-bone tender. Check occasionally to ensure there's enough liquid; add more broth or water if needed.
- 6Step 6
During the last 30 minutes of cooking, add the diced carrots and peas to the stew. Continue simmering until the vegetables are tender.
- 7Step 7
While the lamb braises, peel and quarter the papa amarilla. Place them in a large pot, cover with cold water, and add 1 teaspoon of salt. Bring to a boil and cook until very tender, about 15-20 minutes. Drain thoroughly.
- 8Step 8
Return the drained potatoes to the hot pot. Add the butter and heavy cream. Mash vigorously with a potato masher or pass through a ricer until smooth and creamy. Season with salt and white pepper to taste. Keep warm.
- 9Step 9
In a small bowl, combine the finely chopped huacatay, cilantro, lime zest, lime juice, minced garlic, minced red onion, and minced rocoto (if using). Drizzle with 1 tablespoon of olive oil and season with salt to taste. Mix well.
- 10Step 10
Carefully remove the lamb shanks from the pot. Adjust seasoning of the stew if necessary. Ladle a generous portion of the papa amarilla purée onto serving plates. Place a lamb shank on top of the purée. Spoon the rich stew, including the carrots and peas, around and over the lamb. Garnish generously with the vibrant huacatay gremolata. Serve immediately.
Chef's Notebook
Your personal cooking adjustments and annotations, saved to this browser.
Recipe Details
Cost Indicator
Gourmet ingredients or slow cooking. Ideal for celebration feasts.