Chile Braised Lamb Shank

prep time:: 20 min
total time:: 3 hr

Makes 4 servings

This is a winter menu staple at Pescado Blanco. The rosemary and thyme flavors are infused with the meat. This is one of my favorite ways to prepare lamb.

ingredients

4 lamb shanks
1 onion, chopped
2 T. tomato paste
1/2 bottle dry red wine that you would drink
2 stalks celery, chopped
2 large carrots, chopped
1 sprig fresh rosemary
5 sprigs fresh thyme
2 bay leaves
10 whole peppercorns
5 garlic cloves
1 poblano pepper, seeded & chopped
2 jalepeño peppers, chopped
4-6 c. low sodium chicken stock

directions

1
Heat large stock pot over med-high heat. Liberally salt and pepper the lamb shanks. Add 2 tablespoons olive oil to pot; add lamb and cook until dark brown all over, about 15 minutes. Remove lamb and pour out all but 1 tablespoon oil. Add onion and tomato paste; saute until tomato paste begins to caramelize. De-glaze with red wine. Add next 9 ingredients. Return lamb to pot and any accumulated juices. Add chicken stock until lamb shanks are just covered. Bring to boil and then simmer for 2-2 1/2 hours, until lamb is very tender.
2
Remove lamb to a plate and cover with foil. Strain lamb stock reserving liquid. Return liquid to pot and reduce by half or until sauce consistency, about 15 minutes. Salt to taste. Spoon over lamb and serve remaining sauce on the side.