Tangy Braised Lamb Shanks
Submitted by Evkidd
Mexican braised lamb shanks with ancho chiles, raisins, and vinegar in rich tomato sauce. Fall-apart tender meat ready in 3 hours for special dinners.
YIELD
4 servingsPREP
20 minCOOK
3 hrsREADY
3 hrsThese lamb shanks braise low and slow in a complex sauce that balances smoky ancho chilies with sweet raisins and tangy vinegar.
Browning the meat first builds deep flavor while the long simmer turns tough shanks into meat so tender it slides off the bone.
The sauce reduces and thickens into something between mole and barbacoa, perfect for sopping up with warm tortillas.
Chef Tips
- Soak dried ancho chilies for a full hour to soften them completely before blending
- Brown lamb shanks in batches if needed so they sear properly instead of steaming
- Skim fat from the sauce before reducing for cleaner, more concentrated flavor
- Serve with shredded lettuce and olives for authentic Mexican garnish
Ingredients
Directions
Place chilies in small bowl with boiling water, let stand 1 hour.
Heat lard or oil in Dutch oven over medium heat until hot. Add 2 lamb shanks.
Cook turning often, until brown on all sides about 20 minutes.
Remove to plate.
Repeat.
Place chilies and ⅓ cup of the soaking liquid in a blender and process until smooth.
Discard remaining soaking liquid.
Remove and discard all but 2 tablespoons oil from Dutch oven.
Add onions and sauté over medium heat about 4 minutes or until soft. Reduce heat to med-low and stir in raisins, sugar, garlic, oregano and cumin.
Add chili purée and cook stirring constantly for 2 minutes.
Add tomatoes, stock and bay leaves to pan.
Heat to boiling. Add lamb shanks and simmer over low Heat, covered, turning occasionally until lamb is very, very tender--about 2 to 2/12 hours/ 6. Remove lamb to serving platter and keep warm. Skim and discard fat from cooking sauce. Stir in vinegar. Heat sauce to boiling over med-high heat and cook uncovered, stirring frequently until sauce is thickened--about 10 minutes. Spoon sauce over lamb. Serve, garnished with lettuce and olives.
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