Chef John's Braised Lamb Shanks

In Chef John's braised lamb shanks recipe, lamb shanks are slow-cooked in a chipotle pepper and cinnamon-spiced broth. Serve over a bed of couscous.

• Preparation Time: 15 mins
• Cooking Time: 2 hr 10 mins
• Total Time: 2 hr 25 mins
• Calories: 289 Calories

Ingredients

• 1 tablespoon vegetable oil
• salt and ground black pepper to taste
• 1 teaspoon tomato paste
• 4 cloves garlic, sliced
• 1 onion, sliced
• 1 teaspoon chipotle chile powder
• 4 lamb shanks
• 1 teaspoon ancho chile powder
• 3 jalapeno peppers, seeded and sliced
• 1 red bell pepper, seeded and sliced
• 0.5 cup chicken broth
• 0.25 teaspoon ground cinnamon
• 0.25 cup chopped cilantro

Recipe Instructions

Step 1

Preheat the oven to 325 degrees F (165 degrees C). Generously season lamb shanks with salt and black pepper.

Step 2

Heat vegetable oil in a large Dutch oven over medium-high heat. Add lamb shanks; cook until browned on all sides, about 10 minutes. Transfer shanks to a plate; drain off all but 1 tablespoon oil.

Step 3

Add onion, garlic, and 1 pinch salt to the Dutch oven; decrease heat to medium-low and cook, stirring, until onion is softened and translucent, about 5 minutes. Add tomato paste, chipotle chile powder, ancho chile powder, and ground cinnamon; stir to combine.

Step 4

Pour 1 cup chicken broth over onion mixture; increase heat to high and bring to a boil. Return lamb shanks to the Dutch oven; cover and cook in the preheated oven for 90 minutes.

Step 5

Place Dutch oven on stovetop. Stir in jalapeño peppers, bell pepper and remaining 1/2 cup chicken broth; bring to a boil. Return Dutch oven to the oven; cook, uncovered, until lamb shanks are fork-tender, about 20 minutes. Transfer shanks to plate.

Step 6

Return Dutch oven to the stovetop over high heat; bring liquid to a boil and cook, skimming off any foam, until reduced and thickened, about 5 minutes. Stir in cilantro; season with salt and black pepper. Spoon sauce over lamb shanks then serve.