Braised lamb shanks. Braising lamb shanks might sound a little intimidating, but honestly, it couldn't be easier. After a quick sear, the oven does all the work for you! Lamb shanks can tend to be a tougher cut of meat so to get.
As a result, what was once a very inexpensive cut of meat is now rather less so. This easy oven Braised Lamb Shanks recipe yields fall-off-the-bone tender lamb braised in a rich herbed tomato and red wine sauce. Braised Lamb Shanks FAQ and Tips: How to Braise in the Oven Instead: You can skip the stove and do all the braising in the oven, if you prefer. You can have Braised lamb shanks using 13 ingredients and 6 steps. Here is how you cook it.
Ingredients of Braised lamb shanks
- It's of Lamb Shanks.
- Prepare of salt and pepper.
- You need of Vegetable Oil.
- It's of Onion, sliced.
- Prepare of Garlic, sliced.
- You need of Tomato paste.
- Prepare of Chipotle chili powder.
- It's of Ancho chile powder.
- It's of Ground Cinnamon.
- Prepare of Jalepeno peppers, seeded and sliced.
- It's of Red bell pepper, seeded and sliced.
- It's of Chicken broth.
- It's of Cilantro, chopped.
You will still need to sear the meat and saute the. Braised lamb shanks slow cooked in a fantastic sauce with Persian spices, saffron, lemon juice and herbs makes a spectacular feast. Succulent lamb in an amazingly delicious sauce can also be cooked. 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 instructions
- 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..
Also perfect for braising - lamb shanks! If you're unfamiliar with braising, this is when you cook a somewhat tougher cut of meat in liquid low and slow. 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. Braised Lamb Shanks - fall-off-the-bone tender lamb shanks braised in a rich, deeply flavored red wine sauce.
Post a Comment