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

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.