How to Prepare Speedy Braised lamb shanks

Hello everybody, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, braised lamb shanks. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Braised lamb shanks is one of the most popular of current trending foods in the world. It’s easy, it is quick, it tastes delicious. It is appreciated by millions every day. They are nice and they look fantastic. Braised lamb shanks is something that I have loved my entire life.

To get started with this particular recipe, we must first prepare a few ingredients. You can have braised lamb shanks using 13 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Braised lamb shanks:

1. Prepare 4 Lamb Shanks
2. Prepare 1 salt and pepper
3. Prepare 1 tbsp Vegetable Oil
4. Take 1 Onion, sliced
5. Prepare 4 clove Garlic, sliced
6. Prepare 1 tsp Tomato paste
7. Make ready 1 tsp Chipotle chili powder
8. Get 1 tsp Ancho chile powder
9. Prepare 1/4 tsp Ground Cinnamon
10. Prepare 3 Jalepeno peppers, seeded and sliced
11. Make ready 1 Red bell pepper, seeded and sliced
12. Make ready 1 1/2 cup Chicken broth
13. Prepare 1/4 cup Cilantro, chopped

Instructions to make Braised lamb shanks:

1. Preheat oven to 325. Generously season lamb shanks with salt and pepper.
2. 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. 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.
4. 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. 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.
6. 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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