Steps to Prepare Favorite Braised lamb shanks

Hey everyone, it’s Drew, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, braised lamb shanks. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Braised lamb shanks is one of the most favored of current trending foods on earth. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. Braised lamb shanks is something which I’ve loved my entire life. They’re nice and they look fantastic.

To begin with 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 cook that.

The ingredients needed to make Braised lamb shanks:

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