You don’t often see lamb cooked with these spices, but they really work together wonderfully. The final plate ended up being a sort of North African/Central American fusion thing, with the fragrantly spiced meat and peppers resting on a simple bed of couscous.
Ingredients
- 4 lamb shanks
- salt and ground black pepper to taste
- 1 tablespoon vegetable oil
- 1 onion, sliced
- 4 cloves garlic, sliced
- 1 pinch salt
- 1 teaspoon tomato paste
- 1 teaspoon chipotle chile powder
- 1 teaspoon ancho chile powder
- ¼ teaspoon ground cinnamon
- ½ cup chicken broth
- 3 jalapeno peppers, seeded and sliced
- 1 red bell pepper, seeded and sliced
- ¼ cup chopped cilantro
Directions
Step 1
Preheat 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. 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.
Step 3
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 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; when liquid boils, place lamb shanks in Dutch oven. Cover and cook in the preheated oven for 90 minutes.
Step 5
Remove Dutch oven and stir in jalapeno pepper, red bell pepper and 1/2 cup chicken stock; 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.
Step 6
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 and serve.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 289 | |
% Daily Value * | |
Total Fat15g | 19% |
Saturated Fat5g | 26% |
Cholesterol89mg | 30% |
Sodium82mg | 4% |
Total Carbohydrate10g | 3% |
Dietary Fiber2g | 8% |
Total Sugars4g | |
Protein28g | |
Vitamin C49mg | 245% |
Calcium35mg | 3% |
Iron3mg | 14% |
Potassium553mg | 12% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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