Cabrito A La Nortena Recipe

Prepare the Lamb Shanks

Season the lamb shanks with salt, black pepper, cumin powder, and paprika. Heat the olive oil in a large heavy pot or Dutch oven over medium-high heat. Add the lamb shanks and sear on all sides until browned, about 5-7 minutes. Remove the shanks from the pot and set aside.

Cook the Aromatics

In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent, about 3-4 minutes. Stir in the chopped cilantro and cook for another minute.

Add Liquids

Pour in the chicha de jora and broth, scraping the bottom of the pot to deglaze and incorporate any browned bits. Bring the mixture to a simmer.

Braise the Shanks

Return the seared lamb shanks to the pot, ensuring they are submerged in the liquid. Cover the pot with a lid, reduce the heat to low, and let it braise for about 2 hours, or until the lamb is tender and falling off the bone.

Cook the Rice

While the lamb is braising, rinse the rice under cold water until the water runs clear. In a separate pot, combine the rice with 4 cups of water and a pinch of salt. Bring to a boil, then reduce to a simmer, cover, and cook for 15-20 minutes until the rice is fluffy and the water is absorbed.

Prepare the Yuca

In another pot, bring salted water to a boil. Add the yuca chunks and cook for about 20-25 minutes, or until tender. Drain and set aside.

Serve the Dish

Once the lamb is tender, remove it from the pot and shred the meat, discarding the bones. Serve the shredded lamb over a bed of rice, accompanied by canary beans, yuca, and a drizzle of salsa criolla. Garnish with lime wedges and fresh cilantro if desired.