- 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
- 1/4 teaspoon ground cinnamon
- 1 cup chicken broth
- 3 jalapeno peppers, seeded and sliced
- 1 red bell pepper, seeded and sliced
- 1/2 cup chicken broth
- 1/4 cup chopped cilantro
- 1 pinch salt and ground black pepper to taste
- Preheat oven to 325 degrees F (165 degrees C). Generously season lamb shanks with salt and black pepper.
- Heat vegetable oil in a large Dutch oven over medium-high heat. Place lamb shanks in the Dutch oven, cook, turning, until browned on all sides, about 10 minutes. Transfer shanks to a plate. Drain off remaining oil and fat so only 1 tablespoon remains in the Dutch oven.
- Stir onion, garlic, and a pinch of salt into the Dutch oven; decrease heat to medium-low and cook, stirring, until onions are softened and translucent, about 5 minutes. Add tomato paste, chipotle chile powder, ancho chile powder, and ground cinnamon; stir to combine.
- Pour 1 cup chicken broth over onion mixture. Increase heat to high; when liquid boils, place lamb shanks in Dutch oven. Cover and cook in the preheated oven for 90 minutes.
- Remove Dutch oven and stir in jalapeno pepper, red bell pepper and 1/2 cup chicken stock; bring to a boil on the stovetop. Return pan to the oven and cook, uncovered, until lamb shanks are fork tender, about 20 minutes. Transfer lamb to plate.
- Place Dutch oven on the stovetop over high heat; bring liquid to a boil and cook, skimming off any foam, until liquid is reduced and thickened, about 5 minutes. Stir in cilantro; season with salt and pepper to taste. Spoon sauce over lamb shanks and serve.
05/20/2018
recipepes.com
Chef John's Braised Lamb Shanks, recipe
PT15M
PT1H
5
455 calories
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