Ingredients
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4 lamb shanks
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salt and ground black pepper to taste
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1 tablespoon vegetable oil
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1 onion, sliced
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4 cloves garlic, sliced
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1 teaspoon tomato paste
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1 teaspoon chipotle chile powder
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1 teaspoon ancho chile powder
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¼ teaspoon ground cinnamon
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1 ½ cups chicken broth, divided
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3 jalapeño peppers, seeded and sliced
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1 red bell pepper, seeded and sliced
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¼ cup chopped cilantro
Directions
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Preheat the oven to 325 degrees F (165 degrees C). Generously season lamb shanks with salt and black pepper.
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Heat vegetable oil in a large Dutch oven over medium-high heat. Add lamb shanks; cook until browned on all sides, about 10 minutes. Transfer shanks to a plate; drain off all but 1 tablespoon oil.
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Add onion, garlic, and 1 pinch salt to the Dutch oven; decrease heat to medium-low and cook, stirring, until onion is softened and translucent, about 5 minutes. Add tomato paste, chipotle chile powder, ancho chile powder, and ground cinnamon; stir to combine.
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Pour 1 cup chicken broth over onion mixture; increase heat to high and bring to a boil. Return lamb shanks to the Dutch oven; cover and cook in the preheated oven for 90 minutes.
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Place Dutch oven on stovetop. Stir in jalapeño peppers, bell pepper and remaining 1/2 cup chicken broth; bring to a boil. Return Dutch oven to the oven; cook, uncovered, until lamb shanks are fork-tender, about 20 minutes. Transfer shanks to plate.
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Return Dutch oven to the stovetop over high heat; bring liquid to a boil and cook, skimming off any foam, until reduced and thickened, about 5 minutes. Stir in cilantro; season with salt and black pepper. Spoon sauce over lamb shanks then serve.
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Nutrition Facts (per serving)
| 289 | Calories |
| 15g | Fat |
| 10g | Carbs |
| 28g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 289 | |
| % Daily Value * | |
| Total Fat 15g | 19% |
| Saturated Fat 5g | 26% |
| Cholesterol 89mg | 30% |
| Sodium 82mg | 4% |
| Total Carbohydrate 10g | 3% |
| Dietary Fiber 2g | 8% |
| Total Sugars 4g | |
| Protein 28g | 56% |
| Vitamin C 49mg | 54% |
| Calcium 35mg | 3% |
| Iron 3mg | 14% |
| Potassium 553mg | 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.
