Hi, I’m Jane. Today, I’m gonna show you how to make braised lamb shanks recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. Nowadays, I am going to make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Braised lamb shanks Recipe
Braised lamb shanks is one of the most popular of recent trending foods on earth. It is simple, it is fast, it tastes delicious. It is enjoyed by millions every day. They are fine and they look fantastic. Braised lamb shanks is something which I’ve loved my entire life.
To bewith this recipe, we have to first prepare a few components. You can cook braised lamb shanks using 13 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Braised lamb shanks:
- Prepare 4 Lamb Shanks
- Prepare 1 salt and pepper
- Prepare 1 tbsp Vegetable Oil
- Get 1 Onion, sliced
- Take 4 clove Garlic, sliced
- Take 1 tsp Tomato paste
- Take 1 tsp Chipotle chili powder
- Take 1 tsp Ancho chile powder
- Take 1/4 tsp Ground Cinnamon
- Take 3 Jalepeno peppers, seeded and sliced
- Make ready 1 Red bell pepper, seeded and sliced
- Get 1 1/2 cup Chicken broth
- Make ready 1/4 cup Cilantro, chopped
Instructions to make Braised lamb shanks:
- Preheat oven to 325. Generously season lamb shanks with salt and 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 chili powder, ancho chili 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 jalepeno pepper, red bell pepper and 1/2 cup chicken broth; 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 to serve.
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