Recipe: Lamb Shanks Caldero
Ingredients
- 4 lamb shanks
- salt and fresh ground black pepper to taste
- vegetable oil as needed
- 1 onion, sliced
- 4 cloves garlic, sliced
- 1 teaspoon ground chipotle pepper
- 1 teaspoon ancho chili powder
- 1/4 teaspoon cinnamon
- 1 cup chicken broth, plus more as needed
- 3-4 large jalapeños, seeded, cut in strips
- 1 red bell pepper, seeded, cut in strips
- 1/4 cup chopped cilantro
Instructions
Step 1
Season 4 lamb shanks with salt and pepper. Add some olive oil in a Latin Dutch oven or other dutch oven, then put the lamb shanks in it. Brown well. Transfer the oil in the dutch oven to a bowl. Wash the Dutch oven. Put the dutch oven back on the heat. Add the oil in the oven. Put the 1 sliced onion and 4 cloves sliced garlic in the dutch oven. Saute for 5-6 minutes.
Step 2
Add 1 teaspoon ground chipotle pepper,1 teaspoon ancho chili powder,
and 1/4 teaspoon cinnamon in the dutch oven. Stir and cook for a few seconds. Then add a tbsp tomato paste. Give it a stir. Add 1 cup lamb broth or chicken broth. Turn the heat to high. Bring it to a boil. Put the lamb shanks back in the dutch oven. Turn off the heat. Cover it. Add 3-4 chopped large jalapeños and 1 chopped red bell pepper.
Step 3
Cook the dutch oven in an oven at 325F for 1 1/2 hours.
Step 4
After that, remove the lamb shanks. Put the dutch oven on high heat. Cover it. Add 3-4 chopped large jalapeños and 1 chopped red bell pepper. Turn the heat to high, bring it to a boil. Put the lamb shanks back in the dutch oven. Add a little splash of chicken stock. Put the dutch oven back in the oven, cook uncovered at 325F for about 20 minutes. Remove the lamb shanks. Put the dutch oven on high heat. Bring it to a boil. Get rid of the fat on top. Sprinkle 1/4 cup chopped cilantro.