Braised lamb shanks with peanut sauce (Mafé) from Jubilee: Recipes from Two Centuries of African-American Cooking (page 214) by Toni Tipton-Martin

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Notes about this recipe

  • Eat Your Books

    Can substitute couscous or fonio for cooked rice.

  • chawkins on May 12, 2025

    Very rich. I made the whole recipe with two lamb shanks which weighed about two and a quarter pounds and extended the covered cooking time to about two hours. Needed to stir quite frequently, otherwise the onions under the shanks would get stuck to the pot.

  • CheesyKranskyLove on October 04, 2022

    Extremely tasty and would make again. My stew colour was a lot more orangey compared to the photo in the book.

  • Foodycat on August 30, 2020

    My lamb shank was huge so I just did one between the two of us. I gave it 2 hours because it was so big but honestly it could have taken longer to get really fall-apart tender. Good flavour - the rof gremolata is a must.

  • Kduncan on May 07, 2020

    Way more time intensive than I thought it would be. Overall it's a really good dish, just takes about 4.5 hours from start to finish.

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