Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Season 4 lamb shanks with 2 teaspoons of salt and 1 teaspoon of black pepper, then sear them in 2 tablespoons of olive oil in a Dutch oven over medium-high heat until deeply browned on all sides, about 5-7 minutes per side.

2. 2

   Remove the lamb shanks from the Dutch oven, add 1 more tablespoon of olive oil, then sauté 1 chopped large yellow onion and 4 cloves of minced garlic until softened and fragrant, about 5 minutes.

3. 3

   Stir in 1 diced red bell pepper, 1 rehydrated and finely minced chipotle pepper (from adobo sauce), 2 teaspoons of smoked paprika, and 1 teaspoon of dried oregano, cooking for 2 minutes until aromatic.

4. 4

   Pour in 1 cup of dry red wine, scraping the bottom of the pot to loosen any browned bits, and simmer for 3 minutes until the liquid reduces slightly.

5. 5

   Return the seared lamb shanks to the Dutch oven, add one 28-ounce can of crushed tomatoes, 2 cups of chicken broth, 1 bay leaf, and 1 teaspoon of dried thyme.

6. 6

   Bring the mixture to a gentle simmer, cover the Dutch oven tightly, and braise in a preheated 325°F (160°C) oven for 2.5 to 3 hours, or until the lamb shanks are fork-tender and falling off the bone.

7. 7

   Remove the bay leaf, stir in 2 tablespoons of fresh lemon juice, and season with additional salt and black pepper to taste before serving the braised lamb shanks with the rich sauce.