Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a special dish, braised lamb shanks. It is one of my favorites. This time, 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 recent trending meals on earth. It is enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. Braised lamb shanks is something that I have loved my whole life. They’re nice and they look wonderful.
When Meat's Raised Right, It Tastes Better Than Anything You've Ever Had. Our Lamb Is Raised On Grass & Local Grains, Giving It A Mild, Earthy Flavor Taste for seasoning. Coat a large Dutch oven generously with olive oil and bring to a high heat. Season the shanks generously with salt and add them to the pan.
To begin with this particular recipe, we must first prepare a few components. You can cook braised lamb shanks using 13 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Braised lamb shanks:
- Get 4 Lamb Shanks
- Get 1 salt and pepper
- Get 1 tbsp Vegetable Oil
- Make ready 1 Onion, sliced
- Get 4 clove Garlic, sliced
- Get 1 tsp Tomato paste
- Prepare 1 tsp Chipotle chili powder
- Make ready 1 tsp Ancho chile powder
- Take 1/4 tsp Ground Cinnamon
- Take 3 Jalepeno peppers, seeded and sliced
- Prepare 1 Red bell pepper, seeded and sliced
- Prepare 1 1/2 cup Chicken broth
- Prepare 1/4 cup Cilantro, chopped
Lamb shanks can tend to be a tougher cut of meat so to get tender, fall off the bone lamb, it works best to cook them low and slow. They'll braise in a savory tomato sauce that gives the meat so. Lamb shanks are slowly simmered with fresh rosemary, garlic, tomatoes, and red wine. Great served with polenta, or my family's favorite–roasted garlic mashed potatoes–as you need something to soak up the wonderful sauce.
Instructions 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.
Lamb shanks are slowly simmered with fresh rosemary, garlic, tomatoes, and red wine. Great served with polenta, or my family's favorite–roasted garlic mashed potatoes–as you need something to soak up the wonderful sauce. A fantastic dish for company, as all the prep work is done at the beginning, and then you just have to wait. Braised lamb shanks are the perfect hearty meal for cooler days. The shank is the the part of the animal between the hoof and the knee, right below the leg of lamb cut.
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