Chef John's Braised Lamb Shanks

Ingredients

• Servings: 4
• 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

Recipe

Preparation Time: 15 mins Cook Time: 2 hrs 10 mins

Ready Time: 2 hrs 25 mins


• 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.