CHEF JOHN'S BRAISED LAMB SHANKS
You don't often see lamb cooked with these spices, but they really work together wonderfully. The final plate ended up being a sort of North African/Central American fusion thing, with the fragrantly spiced meat and peppers resting on a simple bed of couscous.
Provided by Chef John
Categories Meat and Poultry Recipes Lamb Shanks
Time 2h25m
Yield 4
Number Of Ingredients 16
Steps:
- 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.
Nutrition Facts : Calories 289.1 calories, Carbohydrate 9.5 g, Cholesterol 89.3 mg, Fat 15 g, Fiber 2.3 g, Protein 28 g, SaturatedFat 5.1 g, Sodium 81.7 mg, Sugar 4.2 g
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Mick o
[email protected]This was a bit too rich for my taste.
Little Masum
[email protected]I highly recommend this recipe.
Maxi Max
[email protected]This dish is perfect for a special occasion.
Cindee
[email protected]The lamb shanks were fall-off-the-bone tender.
Siyamuthanda Nyawuza
[email protected]I love the rich flavor of the sauce.
Aphelele Metula
[email protected]This is my go-to recipe for lamb shanks.
Waseem Jam
[email protected]I've made this dish several times and it's always a hit.
Saddiq Ullah
[email protected]So easy to make and so delicious!
Sonia Afrose
[email protected]Delicious!
Jessica Mungole
[email protected]This recipe was easy to follow and the lamb shanks turned out great! The meat was tender and juicy, and the sauce was flavorful. I will definitely be making this dish again.
Timothy Terna
[email protected]I followed the recipe exactly, but my lamb shanks were tough and the sauce was bland. I'm not sure what went wrong.
Alma Miranda
[email protected]This dish was a bit too rich for my taste, but my husband loved it. The lamb shanks were tender and the sauce was flavorful, but it was a bit too heavy for me.
Hasina akter rupa
[email protected]I'm not a big fan of lamb, but I decided to give this recipe a try. I was pleasantly surprised! The lamb shanks were very tender and the sauce was flavorful. I would definitely make this dish again.
Ram Bohar
[email protected]This recipe is a keeper! The lamb shanks were so tender and the sauce was delicious. I will definitely be making this again.
Shimkizis Touch
[email protected]I made this dish for a dinner party and it was a huge success! The lamb shanks were incredibly tender and juicy, and the sauce was rich and flavorful. I highly recommend this recipe.
Shehzad baloch
[email protected]Chef John's Braised Lamb Shanks were fall-off-the-bone tender and packed with flavor! The sauce was rich and flavorful, and the meat was cooked to perfection. I served it over mashed potatoes and it was a hit with my family.