Tangy Braised Lamb Shanks
Yield
4 servingsPrep
20 minCook
3 hrsReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
ancho chilies
|
*
|
| 1 | cup |
water
boiling |
|
| 2 | tablespoons |
vegetable oil
|
|
| 4 | each |
lamb shanks
|
*
|
| 2 | medium |
onions
halved |
|
| ⅓ | cup |
raisins, seedless
|
|
| 4 | cloves |
garlic
minced |
|
| 3/8 | teaspoons |
oregano
|
|
| ½ | teaspoon |
cumin
|
|
| 28 | ounces |
tomatoes
peeled |
|
| ¾ | cup |
beef stock
prefer veal stock if possible |
|
| 4 | each |
bay leaves
|
*
|
| 1 | tablespoon |
apple cider vinegar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
ancho chilies
|
*
|
| 237 | ml |
water
boiling |
|
| 3E+1 | ml |
vegetable oil
|
|
| 4 | each |
lamb shanks
|
*
|
| 2 | medium |
onions
halved |
|
| 79 | ml |
raisins, seedless
|
|
| 4 | cloves |
garlic
minced |
|
| 1.9 | ml |
oregano
|
|
| 2.5 | ml |
cumin
|
|
| 809.2 | ml/g |
tomatoes
peeled |
|
| 177 | ml |
beef stock
prefer veal stock if possible |
|
| 4 | each |
bay leaves
|
*
|
| 15 | ml |
apple cider vinegar
|
|
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.
