Hi, I’m Laura. Today, we’re going to make braised lamb shanks recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. Nowadays, I will make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Braised lamb shanks Recipe
Braised lamb shanks is one of the most favored of recent trending meals in the world. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. Braised lamb shanks is something that I’ve loved my entire life. They are fine and they look fantastic.
To begin with this particular recipe, we must first prepare a few components. You can have braised lamb shanks using 13 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Braised lamb shanks:
- Make ready 4 Lamb Shanks
- Make ready 1 salt and pepper
- Make ready 1 tbsp Vegetable Oil
- Make ready 1 Onion, sliced
- Get 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
- Get 3 Jalepeno peppers, seeded and sliced
- Make ready 1 Red bell pepper, seeded and sliced
- Take 1 1/2 cup Chicken broth
- Take 1/4 cup Cilantro, chopped
Steps 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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