Name: Chef John's Braised Lamb Shanks
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Lamb shanks - 4; Salt and ground black pepper to taste - 4; Vegetable oil - 1 tablespoon; Onion, sliced - 1; Garlic, sliced - 4 cloves; Salt - 1 pinch; Tomato paste - 1 teaspoon; Chipotle chile powder - 1 teaspoon; Ancho chile powder - 1 teaspoon; Ground cinnamon - ¼ teaspoon; Chicken broth - 1 cup; Jalapeno peppers, seeded and sliced - 3; Red bell pepper, seeded and sliced - 1; Chicken broth - ½ cup; Chopped cilantro - ¼ cup; Salt and ground black pepper to taste - ¼ cup

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Chef John's Braised Lamb Shanks

1. Lamb shanks - 4

2. Salt and ground black pepper to taste - 4

3. Vegetable oil - 1 tablespoon

4. Onion, sliced - 1

5. Garlic, sliced - 4 cloves

6. Salt - 1 pinch

7. Tomato paste - 1 teaspoon

8. Chipotle chile powder - 1 teaspoon

9. Ancho chile powder - 1 teaspoon

10. Ground cinnamon - ¼ teaspoon

11. Chicken broth - 1 cup

12. Jalapeno peppers, seeded and sliced - 3

13. Red bell pepper, seeded and sliced - 1

14. Chicken broth - ½ cup

15. Chopped cilantro - ¼ cup

16. Salt and ground black pepper to taste - ¼ cup

How to cook deliciously - Chef John's Braised Lamb Shanks

1. Stage

Preheat oven to 325 degrees F (165 degrees C). Generously season lamb shanks with salt and black pepper.

2. Stage

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.

3. Stage

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.

4. Stage

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.

5. Stage

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.

6. Stage

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.