Kaldereta is a tomato-based stew usually made with beef (baka) or goat (kambing). Our version is a take on Kalderetang Kambing using lamb shanks. Kaldereta is directly influenced by the 300 years of Spanish occupation in the Philippines—the name of the dish is derived from the Spanish word caldera meaning cauldron. Though this dish contains a ton of umami, it is the addition of the liver paste or liver spread that gives it that richness which is characteristic of this stew. –Ariel del Rosario, Filistix
| 2-3 lbs | lamb shanks (approximately 4 pcs) |
| 2 T | canola oil |
| 4-5 cloves | garlic, minced |
| 2 med | onions, chopped |
| ¼ c | soy sauce |
| 1 t | fish sauce |
| 2 T | tomato paste |
| 2 med | tomatoes, chopped |
| 1 t | whole black peppercorns |
| 1-2 | bay leaves |
| 1 T | brown sugar or palm sugar |
| ¼ c | chicken liver spread (optional) |
| 2 c | chicken stock |
| 1 med | carrot, ½ inch dice |
| 1 | sweet potato, ½ inch dice |
| 1 | red pepper, thinly sliced |
| 1 | green pepper, thinly sliced |
| 1-2 | Thai chile, chopped |
| 1 c | green olives |
| salt and pepper to taste |
Season the lamb shanks with salt and pepper and set aside. In a large heavy-bottomed Dutch oven or stock pot on medium high, heat the oil and brown the lamb shanks on all sides, approximately 5-6 minutes. Remove the shanks and set aside. Turn down the heat to medium and add the garlic and onions and sauté for 1 minute.
Add the soy sauce, fish sauce, tomato paste, tomatoes, peppercorns, bay leaf, sugar and chicken liver paste. Sauté for another minute, then add the chicken stock.
Reintroduce the shanks and residual liquid into the pot and turn the heat to medium high until the liquid just begins to boil. Then turn down to medium low and simmer with lid on for minimum 2 hours, or until meat is falling off the bone tender.
After 1 hour has elapsed, add the carrot, sweet potato, red and green peppers and chilies.
Once the desired tenderness has been achieved, add the green olives and simmer for an additional 5 minutes. Adjust the seasoning to your liking.
Place shanks into a large serving bowl and spoon sauce over and around the shanks. Serve hot with plenty of steamed rice. Serves 4-6.