Description
This Braised Lamb Shanks recipe offers tender, flavorful lamb shanks slow-cooked either in the oven or an Instant Pot with a smoky chipotle tomato sauce, aromatic spices, and vegetables. The dish is perfect for a comforting main course, enhanced with fresh garnishes such as cilantro, radishes, and lime wedges.
Ingredients
Meat and Spices
- 3 1/2 pounds lamb shanks (about 3)
- 1 tablespoon kosher salt
- 2 teaspoons garlic powder
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground mustard
- 1/2 teaspoon freshly cracked black pepper
Cooking Liquids and Sauce
- 1 (15-ounce) can whole or diced tomatoes
- 1 cup water
- 1 chipotle in adobo
Vegetables and Aromatics
- 2 cloves garlic
- 1/4 white onion (sliced, plus more diced as garnish)
- 4 carrots (trimmed, peeled and roughly chopped)
Garnishes
- 1 tablespoon cilantro (minced)
- 1 radish (thinly sliced)
- 1 lime (cut into wedges)
- Diced white onion (extra, as garnish)
Others
- 2 tablespoons neutral oil (e.g., vegetable or canola oil)
Instructions
- Season the Lamb Shanks: Place the lamb shanks on a cutting board or baking sheet. In a shallow bowl, whisk together kosher salt, garlic powder, ground cumin, ground coriander, ground mustard, and cracked black pepper. Sprinkle this spice mixture over the lamb shanks and let them come to room temperature for about 30 minutes.
- Sear the Lamb Shanks: Heat a large Dutch oven over medium heat and add the neutral oil. When hot, sear the lamb shanks in batches, about 5 to 7 minutes per side, until browned. Remove the shanks and set them aside in a bowl.
- Prepare the Chipotle Tomato Sauce: In a blender, combine the chipotle in adobo, canned tomatoes, water, and a pinch of salt. Blend until smooth, then taste and adjust salt as necessary.
- Braise in the Oven: Pour the pureed sauce over the seared lamb shanks in the Dutch oven. Cover with a lid and transfer to a preheated oven at 300°F (150°C). Cook for 2 1/2 to 3 hours until the lamb is fork-tender.
- Make in the Instant Pot (alternative method): Add garlic, sliced onion, chopped carrots, and the chipotle tomato sauce mixture into the Instant Pot. Add the lamb shanks on top. Secure the lid and cook on high pressure for 45 minutes. Allow natural pressure release for 15 minutes, then manually release remaining steam. Remove the shanks and cover with foil.
- Thicken the Sauce in Instant Pot: Change Instant Pot to sauté mode and simmer the sauce for 10 to 15 minutes until thickened slightly.
- Serve: Plate the lamb shanks and spoon the sauce and cooked carrots over them. Garnish with minced cilantro, thinly sliced radishes, diced white onion, and lime wedges. Serve warm.
Notes
- For an extra smoky flavor, you can add an additional chipotle pepper in adobo.
- The lamb shanks should be fork-tender before serving to ensure perfect texture.
- If you do not have a Dutch oven, a heavy oven-safe pot with a tight lid will work.
- Adjust the spice level by adding more chipotle peppers or less depending on your heat preference.
- Leftovers can be stored in the refrigerator for up to 3 days and reheat well.
