Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Preheat your oven to 325 degrees Fahrenheit (160 degrees Celsius) and soak a large clay pot with its lid in water for at least 30 minutes.

2. 2

   Heat 2 tablespoons of olive oil in a large skillet over medium-high heat, then sear 2.5 pounds of lamb shanks on all sides until deeply browned and season generously with 1.5 teaspoons of salt and 0.5 teaspoon of black pepper; set the lamb aside.

3. 3

   Add the diced 1 medium yellow onion, 4 minced garlic cloves, and 1 diced medium red bell pepper to the same skillet, sautéing for 5-7 minutes until softened.

4. 4

   Pour in 0.5 cup of dry red wine, scraping up any browned bits from the bottom of the pan, and allow it to simmer for 2 minutes until slightly reduced.

5. 5

   Transfer the sautéed vegetables and red wine mixture to the soaked clay pot, then add 28 ounces of San Marzano crushed tomatoes, 2 cups of chicken broth, 1 tablespoon of chipotle in adobo sauce, 2 sprigs of fresh rosemary, 4 sprigs of fresh thyme, and 2 bay leaves.

6. 6

   Nestle the seared lamb shanks into the sauce in the clay pot, ensuring they are mostly submerged, then cover the clay pot with its lid.

7. 7

   Place the covered clay pot in the preheated oven and braise for 2.5 to 3 hours, or until the lamb shanks are fork-tender and falling off the bone.

8. 8

   Carefully remove the bay leaves and herb sprigs before serving the Agnello al Forno Affumicato con Peperoni directly from the clay pot with a generous amount of sauce.