Chef John's Braised Lamb Shanks
Description
In Chef John's braised lamb shanks recipe, lamb shanks are slow-cooked in a chipotle pepper and cinnamon-spiced broth. Serve over a bed of couscous.
Ingredients
•
4 lamb shanks
•
salt and ground black pepper to taste
•
1 tablespoon vegetable oil
•
1 onion, sliced
•
4 cloves garlic, sliced
•
1 teaspoon tomato paste
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1 teaspoon chipotle chile powder
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1 teaspoon ancho chile powder
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1/4 teaspoon ground cinnamon
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1/2 cup chicken broth
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3 jalapeno peppers, seeded and sliced
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1 red bell pepper, seeded and sliced
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1/4 cup chopped cilantro
Directions
1
Preheat the oven to 325 degrees F (165 degrees C). Generously season lamb shanks with salt and black pepper.
2
Heat vegetable oil in a large Dutch oven over medium-high heat. Add lamb shanks; cook until browned on all sides, about 10 minutes. Transfer shanks to a plate; drain off all but 1 tablespoon oil.
3
Add onion, garlic, and 1 pinch salt to the Dutch oven; decrease heat to medium-low and cook, stirring, until onion is softened and translucent, about 5 minutes. Add tomato paste, chipotle chile powder, ancho chile powder, and ground cinnamon; stir to combine.
4
Pour 1 cup chicken broth over onion mixture; increase heat to high and bring to a boil. Return lamb shanks to the Dutch oven; cover and cook in the preheated oven for 90 minutes.
5
Place Dutch oven on stovetop. Stir in jalapeño peppers, bell pepper and remaining 1/2 cup chicken broth; bring to a boil. Return Dutch oven to the oven; cook, uncovered, until lamb shanks are fork-tender, about 20 minutes. Transfer shanks to plate.
6
Return Dutch oven to the stovetop over high heat; bring liquid to a boil and cook, skimming off any foam, until reduced and thickened, about 5 minutes. Stir in cilantro; season with salt and black pepper. Spoon sauce over lamb shanks then serve.