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This stew is a version of the festive Filipino caldereta. Often made with goat meat, Australian lamb is substituted here, along with the traditional additions of liver spread, tomatoes and olives. It’s often served with a side of steamed white rice.
3 pounds cleaned Australian lamb shank
1/2 cup rice vinegar
Kosher salt to taste
Black pepper to taste
3 tablespoons vegetable oil
1 tablespoon minced garlic
1 medium minced onion
3 medium tomatoes, diced
1/2 teaspoon red thai chile paste
1 cup tomato sauce
2 cups water
6 tablespoons liver spread
1 large carrot, peeled and diced
1 medium russet potato, peeled and diced
3/4 cup pitted Spanish green olives
3/4 cup sliced bell pepper
1 cup chopped Napa cabbage
3/4 cup sweet green peas
Combine the vinegar and lamb shanks in a large bowl; season with salt, and pepper. Marinate them, refrigerate for at least 1 hour, then drain off the marinade.
Pour the oil in a large pot over HIGH heat. Add the lamb shank and sear until the color of the outer part turns light brown. Lower the heat to MEDIUM and add the garlic, onion and tomatoes.
Put in the tomato sauce and crushed chile and cook for 2 minutes. Add the water and bring it to a boil. Reduce the heat and simmer for at least 45 minutes, or until the meat is tender.
Stir in the liver spread and cook for 5 minutes (you may add water if the sauce seems too thick). Put in the potato and carrot, then simmer for 8 minutes. Add the olives and bell pepper and simmer for another 5 minutes. Add the Napa cabbage and simmer for 2 minutes. Add the green peas. Season with salt and pepper and stir. Serve immediately.
*All cuts not available at all retailers
