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1
Season the lamb on all sides with salt and pepper.
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2
In a Dutch oven on medium-high heat add the olive oil.
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3
When the oil begins to swirl, add the shanks and sear until golden on all sides.
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4
Remove the shanks to a plate and add the butter, curry powder, allspice, and paprika.
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5
Stir with a wooden spoon until fragrant and the spices darken, about 2 minutes.
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6
Add the onions, bell pepper, garlic, thyme, scotch bonnet, and then season with salt and pepper.
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7
Allow the vegetables to become tender and golden with the spices, about 5 minutes.
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8
Stir everything together then add the shanks back to the pot.
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9
Add the chicken stock, cover and bring to a simmer.
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10
Simmer, stirring occasionally, until the lamb is fork tender, about 2 hours.
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11
Taste and season if needed, then add the potatoes and simmer until the potatoes are fork tender, about 30 minutes more.
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12
If making the day before, refrigerate and remove the film of fat from the top before reheating.
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13
Serve the lamb shanks over Right Rice, recipe follows and garnish with chopped cilantro.
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14
Rinse the rice 3 times to remove the starch.
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15
Put the rice in a medium saucepan and fill with enough water to cover the rice by 1/2-inch or measure by placing your thumb tip on the rice and filling the pot with water until the water reaches the middle of your thumbnail.
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16
Bring the rice to a simmer, cover and cook until tender and the liquid is evaporated, about 15 minutes.
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17
Remove from the heat and let the rice stand another 5 minutes, covered.
