My Global Food Challenge

Brazil (3)

Brazilian Roast Lamb Shanks (Brazil)

My recipe using marinade below

Yield: 4 Servings


4 lamb shanks
3 cloves garlic, chopped
salt and pepper
2 tablespoons olive oil


Preheat oven to 425 degrees C.

Heat pan on stovetop with olive oil, add garlic, and cook for a few minutes.  Add lamb, season with salt and pepper, and brown lamb shanks on all sides.  Place lamb shanks in roasting pan or corning with lid.  Cool slightly.  Pour half of the marinade over top, turn over and add the rest of the marinade, covering the lamb.

Roast for 15 minutes uncovered, then reduce heat to 350 degrees. Turn lamb shanks over and let cook about 30 more minutes covered, check to see if it is ready by puncturing with a fork. Clear juice should escape.

Let the lamb rest for about 5 minutes before serving (I left covered lamb in the oven while it was cooling down).

Link to My Post on Brazil:

Cuisine: Brazilian

Main Ingredient: Lamb

© 2015 abettica – theworldfrommykitchen, All Rights Reserved.

Brazilian Lamb Marinade (Brazil)

Yield: Makes about 2 cups enough to marinate 3 pounds lamb (I used a lot of marinade – about 1 1/2 cups)


1 onion, medium, quartered
6 cloves garlic, peeled
1 bunch scallion, both white and green parts, trimmed
1/2 cup cilantro leaves, fresh
2 bay leaves
1 teaspoon salt
1 teaspoon black pepper, freshly ground
1/2 cup white wine, dry
1/2 cup olive oil


Combine all the ingredients in a blender or food processor and process to a coarse paste. Transfer to a bowl or jar and store, tightly covered in the refrigerator, for up to 2 days.

Link to My Post on Brazil:

Cuisine: Brazilian

Main Ingredient: Condiment


Brazilian-Inspired Hot Potato Salad (Brazil)

My take on Brazilian Potato Salad


3 pounds new potatoes
1 onion, quartered
1 red onion, diced
1 green apple, peeled, cored and diced (1/4 inch)
2 cloves garlic, crushed
1/2 cup olive brine
Pimento stuffed green olives, sliced (as desired)
½ lime, zest and juice
1/4 cup olive oil
Salt and freshly ground pepper
6 scallions, thinly sliced
1/4 cup chopped fresh parsley leaves


In a large pot, add potatoes and onion and cover with cold water, cooking until tender. Drain, discard the onion, and cut the potatoes into cubes when cool. Cover to keep warm.

Heat two tbsps. olive oil in pan. Add the red onion and garlic and saute until soft, about 3 to 4 minutes. Carefully add the olive brine, olives, and apples, cook for 2 more minutes. Whisk in the oil and season, to taste, with salt and pepper.

Add the hot dressing to the potatoes and toss  to coat. Gently add the green onions and parsley.  Zest the lime and add juice. Season again with salt and pepper, to taste.

Link to My Post on Brazil:

Cuisine: Brazilian

Main Ingredient: Potatoes

© 2015 abettica – theworldfrommykitchen, All Rights Reserved.

Brazil on map of South America

One thought on “Brazil (3)

  1. the Lamb was deliciously tender and flavorful

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