For a richer flavor, consider searing the lamb shanks a day ahead and letting them rest in the refrigerator overnight. Adjust the amount of jalapeño peppers to your preferred spice level. Removing the seeds helps reduce the heat. Serve over couscous, quinoa, or mashed potatoes for a complete and satisfying meal.
Chef John's Braised Lamb Shanks
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PREP TIME15 mins
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COOK TIME2 hrs 10 mins
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TOTAL TIME2 hrs 25 mins
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SERVING4 People
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VIEWS37
Embark on a culinary journey with these Braised Lamb Shanks, a symphony of North African and Central American flavors. Tender lamb shanks, infused with a vibrant blend of spices and peppers, are braised to perfection and served over a bed of fluffy couscous. A truly unforgettable dish!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate10 g
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Cholesterol89 mg
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Fiber2 g
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Protein28 g
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Saturated Fat5 g
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Sodium82 mg
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Sugar4 g
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Fat15 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 325 degrees F (165 degrees C). Generously season lamb shanks with salt and freshly ground black pepper.
02
StepHeat vegetable oil in a large Dutch oven over medium-high heat. Add lamb shanks and brown on all sides, approximately 10 minutes. Transfer shanks to a plate and drain off all but 1 tablespoon of oil.
03
StepAdd onion, garlic, and a pinch of salt to the Dutch oven. Reduce heat to medium-low and cook, stirring occasionally, until onion is softened and translucent, about 5 minutes. Add tomato paste, chipotle chile powder, ancho chile powder, and ground cinnamon; stir until fragrant, about 1 minute.
04
StepPour 0.5 cup chicken broth over the onion mixture. Increase heat to high and bring to a boil. Return lamb shanks to the Dutch oven. Cover and transfer to the preheated oven to cook for 90 minutes.
05
StepRemove Dutch oven from the oven and place on stovetop. Stir in jalapeño peppers, bell pepper and remaining 0.25 cup chicken broth. Bring to a simmer. Return Dutch oven to the oven, uncovered, until lamb shanks are fork-tender, approximately 20 minutes.
06
StepTransfer shanks to a serving plate. Place the Dutch oven back on the stovetop over high heat. Bring liquid to a rapid boil and cook, skimming off any foam, until the sauce has reduced and thickened, approximately 5 minutes. Stir in cilantro; season to taste with salt and black pepper. Spoon sauce generously over lamb shanks and serve immediately.
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RECIPE REVIEWS
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Please Rate
Lorine Sanford
Jun 25, 2025The recipe was easy to follow and the results were restaurant-quality. My family loved it!
Arlo Kuhn
Jun 22, 2025I was a bit hesitant about the combination of spices, but it turned out amazing! The perfect balance of heat and warmth.
Ephraim Gerhold
May 14, 2025I added a can of diced tomatoes to the sauce and it was a great addition. Highly recommend this recipe!
Lorna Hand
Apr 30, 2025Absolutely delicious! The lamb was so tender and the sauce was bursting with flavor. I'll definitely be making this again!
Jannie Windler
Apr 21, 2025The lamb was so tender, it practically fell off the bone. A truly comforting and delicious meal.
Adolf Bashiriandeckow
Mar 9, 2025This dish is a flavor bomb! I've never tasted lamb prepared this way, and it's now my new favorite recipe. Thank you!
Jarod Jenkins
Dec 29, 2024Next time I will add some carrots and celery for a more robust flavor.