Braised lamb shanks. Lamb shanks are slowly simmered with fresh rosemary, garlic, tomatoes, and red wine. Braised Lamb Shanks from Delish.com are the hearty dinner you dreamed about last night. Braising lamb shanks might sound a little intimidating, but honestly, it couldn't be easier.
You can cook Braised lamb shanks using 13 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Braised lamb shanks
- You need 4 of Lamb Shanks.
- You need 1 of salt and pepper.
- Prepare 1 tbsp of Vegetable Oil.
- Prepare 1 of Onion, sliced.
- It’s 4 clove of Garlic, sliced.
- It’s 1 tsp of Tomato paste.
- You need 1 tsp of Chipotle chili powder.
- Prepare 1 tsp of Ancho chile powder.
- It’s 1/4 tsp of Ground Cinnamon.
- It’s 3 of Jalepeno peppers, seeded and sliced.
- Prepare 1 of Red bell pepper, seeded and sliced.
- It’s 1 1/2 cup of Chicken broth.
- It’s 1/4 cup of Cilantro, chopped.
Visual instruction on how to sear the lamb shanks. This easy oven Braised Lamb Shanks recipe yields fall-off-the-bone tender lamb braised in a rich herbed tomato and red wine sauce. Since the shank is a section of the lamb's leg, it toughens throughout the To get the best out of your lamb shank, a braising technique is advised. Braised lamb shanks slow cooked in a fantastic sauce with Persian spices, saffron, lemon juice and herbs makes a spectacular feast.
Braised lamb shanks step by step
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..
Succulent lamb in an amazingly delicious sauce can also be cooked. Lamb shanks are good value, and as each one is a portion, serving is a cinch. You can braise the shanks up to two days ahead. This lamb shank recipe can be braised a day ahead; the flavor will deepen overnight in the fridge. This lamb shank recipe calls for cooking them uncovered in their broth.
