Hilario Bell is the percussionist with Tiempo Libre, a Cuban band with a penchant for great food!

He has shared this simple and succulent recipe with us at GreatGrub which we recommend with an accompanying Mojito and the album playing alongside!

Ready

• 1 tablespoon olive oil
• 3 pounds of lamb shanks cut into large bite size pieces
• 1 tablespoon annatto oil
• 1 cup tomato sauce
• salt and pepper
• ½ teaspoon oregano
• ½ teaspoon cumin
• 3 cloves of garlic, peeled and chopped
• 1 medium yellow onion, chopped
• 1 cup of chicken stock

Set

• Large stock pot

Go

1. Sauté the garlic and onion in olive oil for about 5 minutes.
2. Add the lamb and remaining ingredients.
3. Cover and simmer until tender about 1 hour 45 minutes.