Generously season lamb shanks with salt, pepper, cumin, and paprika.
Dredge the seasoned lamb shanks in flour.
Brown the meat in a frying pan with a little olive oil.
Mix wine, chicken stock, tomato sauce, and oregano, cumin, olive oil, and Bijol powder in a small bowl.
Place the lamb shanks, onion, carrot, and garlic in a covered kettle (suitable for use in the oven).
Pour the wine sauce over the meat and vegetables.
Liquid should only come up about halfway on the meat.
Cover the kettle and let the lamb shanks braise in the oven for 1 1/ 2 hours.
(Add more sauce if needed to keep the correct level.)
Turn the shanks, cover, and cook for another 1 1/ 2 hours or until the meat is fork tender.
Carefully remove the shanks from the pot and keep warm.
Reduce the sauce slightly by bringing to a boil and cooking off some of the water.
Serve the shanks over white rice grilled vegetable, fried Sweet Potato, spoon oven the Cuban beans, like the picture.
Wash and rinse the beans several times.
Soak the beans overnight in water, with half of the onions, half of the peppers, 3pcs bay leaf, cumin, salt and pepper
Next day transfer add some more water to the beans to the tilting pan and bring to the boil, reduce heat and simmer for 2 hours.
Slim the beans while cooking, add more water if needed if the water is absorbed.
When the beans are nice and tender, discard the bay leafs.
Take out some of the beans and the vegetables and blend together, return back to the beans.
Beans must be cooked properly, not much and not hard.
Next you will make a Sofrito, in a separate pan, saute garlic, until soft, add the onions until they are translucent, then add the green peppers, cook until soft, add Salt, Pepper, Apple Cider Vinegar and cumin. Cook for a few minutes until you have a nice aroma.
Add to the beans… when the beans are done, and you have a soup like consistency, Add the Cilantro and Sazon Completa and correct season.
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