Ingredients:

Protein & Broth:

• 2.5 lbs lamb shoulder or shank, cut into large chunks

• 8 cups water (adjust to cover ingredients)

• 1 large white onion, quartered

• 2 cloves garlic, smashed

• 1 tbsp coarse sea salt

• 1 tsp black peppercorns

• 2 bay leaves

Vegetables:

• 2 ears of corn, halved

• 2 large carrots, peeled and cut into thick rounds

• 2 medium potatoes, peeled and quartered

• 1 large sweet potato (camote), peeled & cubed

• 2 cups pumpkin or kabocha squash, cubed

• 1 red bell pepper, sliced

• 1 green bell pepper, sliced

• 1 cup green beans, trimmed

Herbs & Garnish:

• 2 sprigs fresh oregano

• 1 sprig fresh mint (optional)

• ½ cup chopped cilantro

• 1 tsp smoked paprika

• Chilean merkén (or smoked chili powder), to taste

• Lemon wedges, for serving

Instructions:

Step 1: Prepare the Broth

1. In your Platinum 12 QT Stock Pot, add lamb pieces, water, onion, garlic, sea salt, peppercorns, and bay leaves.

2. Cover with the Platinum Vapo Seal lid and bring to a gentle boil over medium heat.

3. Once the vapor seal is formed, reduce heat to low and simmer for 1.5 to 2 hours, until lamb is tender and the broth is rich.

Step 2: Add Vegetables

1. Add carrots, potatoes, sweet potatoes, corn, squash, bell peppers, and green beans directly into the pot.

2. Sprinkle smoked paprika and merkén over the vegetables.

3. Re-seal with the Platinum lid and cook for another 25–30 minutes on low, allowing the vegetables to steam gently in the rich lamb broth without excess water.

Step 3: Finish & Serve

1. Add fresh oregano, cilantro, and mint (if using) just before serving.

2. Adjust salt to taste.

3. Ladle generous portions into bowls, ensuring each serving gets a piece of lamb, a section of corn, and a variety of vegetables.

4. Serve with a wedge of lemon on the side for a fresh, zesty finish.