Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Tangy Braised Lamb Shanks

StarStarStarStarHalf star

Your rating

Recipe

 

Yield

4 servings

Prep

20 min

Cook

3 hrs

Ready

3 hrs
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium

Ingredients

Amount Measure Ingredient Features
2 each ancho chilies
* Camera
1 cup water
boiling
Camera
2 tablespoons vegetable oil
Camera
4 each lamb shanks
* Camera
2 medium onions
halved
Camera
cup raisins, seedless
Camera
4 cloves garlic
minced
Camera
3/8 teaspoons oregano
Camera
½ teaspoon cumin
Camera
28 ounces tomatoes
peeled
Camera
¾ cup beef stock
prefer veal stock if possible
Camera
4 each bay leaves
* Camera
1 tablespoon apple cider vinegar
Camera

Ingredients

Amount Measure Ingredient Features
2 each ancho chilies
* Camera
237 ml water
boiling
Camera
3E+1 ml vegetable oil
Camera
4 each lamb shanks
* Camera
2 medium onions
halved
Camera
79 ml raisins, seedless
Camera
4 cloves garlic
minced
Camera
1.9 ml oregano
Camera
2.5 ml cumin
Camera
809.2 ml/g tomatoes
peeled
Camera
177 ml beef stock
prefer veal stock if possible
Camera
4 each bay leaves
* Camera
15 ml apple cider vinegar
Camera

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.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 345g (12.2 oz)
Amount per Serving
Calories 18737% from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 109mg 5%
Total Carbohydrate 10g 10%
Dietary Fiber 5g 21%
Sugars g
Protein 10g
Vitamin A 61% Vitamin C 45%
Calcium 7% Iron 12%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe