adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Chef John's Braised Lamb Shanks
Chef John's Braised Lamb Shanks
0 Likes
Prep Time:
15 minutes
Cook Time:
130 minutes
Total Time:
145 minutes
Tender chipotle and cinnamon infused slow-cooked lamb shanks served over fluffy couscous.
Ingredients:
  • 4 lamb shanks
  • salt and ground black pepper to taste
  • 1 tablespoon vegetable oil
  • 1 onion, sliced
  • 4 cloves garlic, sliced
  • 1 pinch salt
  • 1 teaspoon tomato paste
  • 1 teaspoon chipotle chile powder
  • 1 teaspoon ancho chile powder
  • 0.25 teaspoon ground cinnamon
  • 1 cup chicken broth
  • 3 jalapeno peppers, seeded and sliced
  • 1 red bell pepper, seeded and sliced
  • 0.5 cup chicken broth
  • 0.25 cup chopped cilantro
Instructions:
  • Preheat the oven to 325 degrees F (165 degrees C.). Season the lamb shanks generously with salt and black pepper.
  • In a large Dutch oven over medium-high heat, heat vegetable oil until shimmering. Brown lamb shanks on all sides, about 10 minutes. Transfer shanks to a plate. Keep 1 tablespoon of oil in the Dutch oven, discarding the excess.
  • Combine onions, garlic, and a pinch of salt in the Dutch oven. Cook over medium-low heat until onions are soft and translucent, approximately 5 minutes. Mix in tomato paste, chipotle chile powder, ancho chile powder, and ground cinnamon.
  • Pour the flavorful 1 cup of chicken broth over the aromatic onion mixture. Crank up the heat to high; once the liquid reaches a boil, gently nestle the tender lamb shanks into the Dutch oven. Cover and allow to cook in the preheated oven for a delicious 90 minutes.
  • After braising the lamb shanks in the Dutch oven, stir in jalapeno pepper, red bell pepper, and 1/2 cup of chicken stock. Bring the mixture to a boil on the stovetop, then transfer the pan back to the oven to cook uncovered until the lamb shanks are fork-tender, approximately 20 minutes. Finally, transfer the lamb to a plate for serving.
  • 1. Heat a Dutch oven on high heat, bring the liquid to a boil, and simmer until thickened, about 5 minutes, skimming off any foam that forms. Add cilantro, season with salt and pepper, then pour the flavorful sauce over the succulent lamb shanks before serving.

Similar Recipes