Branching Out Part 3: Kona – Maui Brewing Co. Coconut Porter Braised Niihau Lamb Shanks & Molokai Sweet Potato Corn Hash


Welcome to beautiful Kona! In our third Branching Out blog post, we partnered with Chef and Restaurateur, Kevin Hanney of 12th Avenue GrillKoko Head Cafe, and Avenue’s Bar and Eatery to develop a Hawaiian-inspired recipe. Hanney’s Molokai Sweet Potato Corn Hash is so simple and flavorful that it is great alone or as a side to the Maui Brewing Co. Coconut Porter Braised Niihau Lamb Shanks. Find the recipes below, and be sure to say aloha to the team from the Big Island!

Molokai Sweet Potato Corn Hash

With Molokai sweet potatoes, Kahuku corn, red and yellow bell peppers and herbs and spices, this dish is fresh and flavorful. 

Note that the color of the dish may change depending on the type of sweet potatoes used. Molokai sweet potatoes are purple and add a beautiful punch of color. At the time of this recipe, we only had access to yellow sweet potaotes. 



  • 1 1/2” diced and peeled Molokai sweet potato (or Okinawan sweet potato)
  • ½ cup 1/2” diced red bell peppers
  • ½ cup 1/2” diced yellow bell peppers
  • ½ cup 1/2” diced onion
  • 1 cup Kahuku corn removed from the cob
  • 1 tbsp light olive oil or vegetable oil
  • 1 tsp chopped garlic
  • ½ tsp chopped parsley
  • Salt and pepper to taste


In a saute pan over medium high heat add oil. Add sweet potatoes and saute until they start to brown. Add remaining ingredients except the parsley and salt and pepper. Continue to saute until remaining ingredients begin to soften and brown. Season with salt and pepper, and finish with parsley. For a slightly richer version, finish with 1 teaspoon of unsalted butter. 



Maui Brewing Co. Coconut Porter Braised Niihau Lamb Shanks 

Serves 4-6

  • 4 Lamb shanks (16-20 oz each)
  • 1 cup light olive oil or vegetable oil
  • 2 12 oz cans of Maui Brewing Co. Coconut porter
  • 1 tbs Grain Dijon mustard
  • 4 crushed garlic cloves
  • 1 small onion chopped
  • 4 sprigs of fresh thyme (1 tsp dry)
  • 2-3 bay leafs
  • Veal or beef stock enough to cover (32 oz)
  • Salt
  • Pepper

Season lamb shanks liberally with salt and pepper. If your stock contains salt, reduce the amount of salt. In a heavy bottom pan on medium high heat, add oil. Once the oil is hot enough (a drop of water should sizzle) add lamb shanks. Brown on all sides approximately 3-4 minutes per side. Remove shanks and disregard oil. Place pan back on the stove and place shanks back in the pan and add all ingredients. Bring to a simmer and reduce the heat to low.  Cover for 3-4 hours until meat is tender (May be cooked in a 325-degree oven). Allow shanks to rest in liquid for at least 30 minutes with heat off.  Remove shanks and strain liquid into another pot and reduce liquid by half. Remove any fat on the top of sauce, and serve with shanks.

For best results, chill lamb shanks in liquid overnight. This will allow for a juicer shank and easier fat removal. Just reheat in the oven on medium heat until hot. 

For a Hawaiian-inspired dessert, be sure to check out our recipe for Guri Guri

Aloha, Kona Team!  


Kona Team left to right: Chris, Jared, Stephen, Ana, Kreg, and Jonathan 

Our Kona branch, located at 74-5606 Pawai Place, Kailua-Kona, Hi 96740 is near the Kona Brewing Company.

We have over 6000 square feet of warehouse and showroom space, three inside sales team members and three outside territory staff to handle any of your needs. We also offer free delivery to Kona side and Hilo side with our delivery truck. We hope to see you soon! 



Leave a Reply

Your email address will not be published.