Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Season 4 lamb shanks generously with 2 teaspoons of salt and 1 teaspoon of black pepper.

2. 2

   Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat and sear the lamb shanks until deeply browned on all sides, then remove them from the pot and set aside.

3. 3

   Add 1 chopped yellow onion, 4 minced garlic cloves, and 1 tablespoon of grated fresh ginger to the pot, sautéing for 5 minutes until the onion has softened.

4. 4

   Stir in 1 tablespoon of chipotle powder, 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, 1 teaspoon of smoked paprika, and 2 tablespoons of tomato paste, cooking for 2 minutes until the spices are fragrant.

5. 5

   Deglaze the pot with 3 cups of chicken broth, then add 10 pitted Medjool dates, 1 cinnamon stick, 2 bay leaves, and return the seared lamb shanks to the pot, ensuring the lamb is mostly submerged in the liquid.

6. 6

   Bring the liquid to a gentle simmer, then cover the Dutch oven and braise in a preheated 325°F (160°C) oven for 2.5 to 3 hours, or until the lamb is exquisitely fork-tender.

7. 7

   Carefully remove the braised lamb shanks from the pot, discard the bay leaves and cinnamon stick from the sauce, and simmer the sauce over medium heat on the stovetop for 10-15 minutes until it has slightly thickened.

8. 8

   Stir 2 tablespoons of fresh lemon juice and 1/4 cup of chopped fresh cilantro into the thickened sauce, then serve the braised lamb shanks generously coated with the date-chipotle sauce, garnished with additional fresh cilantro.