Best Chipotle Braised Lamb Shanks Recipes

CHEF JOHN'S BRAISED LAMB SHANKS

Chef John's Braised Lamb Shanks image

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.

Provided by Chef John

Categories Meat and Poultry Recipes Lamb Shanks

Time 2h25m

Yield 4

Number Of Ingredients 16

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
1 cup chicken broth
3 jalapeno peppers, seeded and sliced
1 red bell pepper, seeded and sliced
½ cup chicken broth
¼ cup chopped cilantro
salt and ground black pepper to taste

Steps:

Preheat oven to 325 degrees F (165 degrees C). Generously season lamb shanks with salt and black 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 chile powder, ancho chile 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 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.
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 : Calories 289.1 calories, Carbohydrate 9.5 g, Cholesterol 89.3 mg, Fat 15 g, Fiber 2.3 g, Protein 28 g, SaturatedFat 5.1 g, Sodium 81.7 mg, Sugar 4.2 g

BRAISED LAMB SHANKS

Braised Lamb Shanks image

Anne Burrell's Braised Lamb Shanks recipe for Food Network is a hearty fan favorite.

Provided by Anne Burrell

Categories main-dish

Time 5h50m

Yield 4 servings

Number Of Ingredients 19

Ingredients

3 carrots, peeled and cut into 1/2-inch dice
Extra-virgin olive oil
3 celery ribs, cut into 1/2-inch dice
4 lamb shanks (each about 1 1/4 pounds; 1 shank is a portion)
4 cloves garlic
Kosher salt
1 (12-ounce) can tomato paste
1 large Spanish onion or 2 small yellow onions, cut into 1-inch dice
2 cups hearty red wine
2 tablespoons finely chopped rosemary leaves
10 to 12 thyme branches tied together in a bundle
3 to 4 cups water
4 bay leaves
Gremolata, recipe follows
1 orange, zested
1 lemon, zested
1/4 cup finely chopped parsley leaves
1 small garlic clove, minced
2 tablespoons freshly grated horseradish

Steps:

Preheat the oven to 400 degrees F.
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. Brown well on all sides. This is an incredibly important step; do not rush it.
Meanwhile, puree the onions, carrots, celery and garlic in a food processor until it becomes a coarse paste. Remove and set aside.
Remove the shanks from the pan to a sheet tray. Discard the excess fat from the pan. Add a little more oil to coat the bottom of the pan and add the pureed veggies. Season with salt, to taste. Saute the veggies until they are very brown and aromatic, about 20 minutes. The brown veggies should form a sort of crust on the bottom of the pan, do not let this burn; it is where a lot of the flavor is! Don't rush this step either, since this is where you will develop the brown color and flavor.
Add the tomato paste and brown for 5 minutes. Stir in the wine, chopped rosemary and thyme bundle. Stir frequently and cook until the wine has reduced by about half.
Add the shanks back to the pot and pour in 3 to 4 cups of water. The shanks should be submersed, if they are not, add more water. Add the bay leaves to the pan, cover and put in the preheated oven. The cooking time will be about 2 1/2 to 3 hours. Turn the shanks over about halfway through the cooking time. Check the shanks every 45 minutes or so. If the liquid has reduced too much add more water. Defat as you go.
Remove the lid during the last 30 minutes of cooking time for maximum browning. When the shanks are done the meat should be incredibly tender and flavorful. Transfer to serving plates and garnish with Gremolata. Serve with Hard Polenta Cakes, if desired,
Call yourself a superstar!!!
In a small bowl, combine all ingredients and set aside until ready to use.

ROSEMARY BRAISED LAMB SHANKS

Rosemary Braised Lamb Shanks image

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.

Provided by S. HODGE

Categories World Cuisine Recipes European Italian

Time 2h30m

Yield 6

Number Of Ingredients 12

Ingredients

6 lamb shanks
salt and pepper to taste
2 tablespoons olive oil
2 onions, chopped
3 large carrots, cut into 1/4 inch rounds
10 cloves garlic, minced
1 (750 milliliter) bottle red wine
1 (28 ounce) can whole peeled tomatoes with juice
1 (10.5 ounce) can condensed chicken broth
1 (10.5 ounce) can beef broth
5 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme

Steps:

Sprinkle shanks with salt and pepper. Heat oil in heavy large pot or Dutch oven over medium-high heat. Working in batches, cook shanks until brown on all sides, about 8 minutes. Transfer shanks to plate.
Add onions, carrots and garlic to pot and saute until golden brown, about 10 minutes. Stir in wine, tomatoes, chicken broth and beef broth. Season with rosemary and thyme. Return shanks to pot, pressing down to submerge. Bring to a boil, then reduce heat to medium-low. Cover, and simmer until meat is tender, about 2 hours.
Remove cover from pot. Simmer about 20 minutes longer. Transfer shanks to platter, place in a warm oven. Boil juices in pot until thickened, about 15 minutes. Spoon over shanks.

Nutrition Facts : Calories 480.5 calories, Carbohydrate 17.6 g, Cholesterol 92.7 mg, Fat 21.8 g, Fiber 3.1 g, Protein 30.3 g, SaturatedFat 7.7 g, Sodium 758.7 mg, Sugar 7.3 g

CHIPOTLE BRAISED LAMB SHANKS

Chipotle Braised Lamb Shanks image

The meat from the shank is the tastiest part of the lamb. As lamb is a grazing animal and stands probably 90 percent of the time, the leg muscles get more developed and flavorful. Braised meats take a little more time to cook, but not much time to prepare. They're really very simple and almost foolproof, and the end result is really luscious, flavorful meat. It takes a little longer, but you get the best results if you cook them at as low an oven temperature as possible-around 200°F. Serve these tacos with this richly flavored filling during the colder months, when appetites yearn for something earthy and substantial. Shredding the meat along the grain produces pieces that better retain both moisture and flavor. The meat is best eaten the day it is cooked. Place the meat back in the sauce to reheat.

Yield makes 10 tacos

Number Of Ingredients 13

Ingredients

2 (14-ounce) bone-in lamb shanks, silver skin trimmed away
Kosher salt and freshly ground black pepper
1 tablespoon vegetable oil
4 cups lamb (or mushroom) stock
1/2 ounce dried wild mushrooms (such as porcini), rehydrated (page 161)
1 dried pasilla de Oaxaca chile
5 large dried pasilla negro chiles
3 small carrots, cut into 1/2-inch dice
2 sprigs fresh thyme
1/2 teaspoon cumin seed
3 garlic cloves, dry-roasted (page 158)
10 (5 1/2-inch) soft white corn tortillas (page 13), for serving
Garnish: Sautéed mushrooms, caramelized onions

Steps:

Season the lamb shanks with salt and pepper. In a large, heavy braising pan, heat the oil over high heat. Sear the shanks until browned on each side, 2 minutes per side. Decrease the heat to low. Add all remaining ingredients except tortillas and garnish to the pan, cover, and simmer over low heat until the meat starts to fall off the bones, about 4 hours.
Remove from the heat. Strain the braising liquid and return the strained liquid to the pan. Cook over low heat until thickened and saucelike, about 30 minutes. Shred the meat by hand and return to the pan. Serve immediately or keep warm in the pan until ready to serve.
To serve, lay the tortillas side by side, open face and overlapping on a platter. Divide the filling equally between the tortillas and top with garnish and salsa. Grab, fold, and eat right away. Or build your own taco: lay a tortilla, open face, in one hand. Spoon on some filling, top with garnish and salsa, fold, and eat right away.