Lamb Shanks with Red Chile
Fall-off-the-bone tender lamb shanks slow-braised in a rich, smoky red chile sauce. A hearty and deeply flavorful Southwestern classic perfect for a special dinner.
For 4 servings
6 steps. 150 minutes total.
- 1
Step 1
- a.Toast and Soak the Chiles
- b.Place the de-stemmed and de-seeded dried chiles in a large, dry skillet over medium heat.
- c.Toast for 30-60 seconds per side until they become pliable and highly fragrant. Be careful not to let them scorch, as this will make the sauce bitter.
- d.Transfer the toasted chiles to a heatproof bowl and cover with 2 cups of hot water. Let them soak for 30 minutes to fully soften.
- 2
Step 2
- a.Prepare the Red Chile Sauce
- b.Using tongs, transfer the soaked chiles and 1 cup of their soaking liquid to a high-speed blender.
- c.Add the peeled garlic cloves, ground cumin, and Mexican oregano to the blender.
- d.Blend on high for 1-2 minutes until the mixture is completely smooth. Add a splash more soaking liquid if needed to facilitate blending.
- e.For a silky, refined texture, strain the sauce through a fine-mesh sieve into a bowl, using a spatula to press all the liquid through. Discard the solids left in the sieve.
- 3
Step 3
- a.Sear the Lamb Shanks
- b.Preheat your oven to 325°F (165°C).
- c.Pat the lamb shanks completely dry with paper towels. Season them generously on all sides with 1 tsp of the salt and all of the black pepper.
- d.Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it shimmers.
- e.Carefully place the lamb shanks in the pot, ensuring not to overcrowd it (work in batches if necessary). Sear for 4-5 minutes per side, until a deep, brown crust forms all over.
- f.Remove the browned shanks from the pot and set them aside on a plate.
- 4
Step 4
- a.Build the Braising Liquid
- b.Reduce the heat to medium. Add the chopped onion to the same pot, stirring to coat with the rendered fat.
- c.Sauté for 6-8 minutes, scraping up any browned bits (the fond) from the bottom of the pot, until the onion is soft and translucent.
- d.Pour in the strained red chile sauce and the beef broth. Stir well to combine, bringing the mixture to a gentle simmer.
- e.Taste the sauce and season with the remaining 0.5 tsp of salt, or more to your preference.
- 5
Step 5
- a.Braise the Lamb
- b.Return the seared lamb shanks to the pot, nestling them into the sauce. The liquid should come about two-thirds to three-quarters of the way up the shanks.
- c.Cover the Dutch oven with a tight-fitting lid and transfer it to the preheated oven.
- d.Braise for 2.5 to 3 hours. The lamb is done when it is fork-tender and the meat is pulling away from the bone.
- 6
Step 6
- a.Rest and Serve
- b.Carefully remove the pot from the oven and let it rest, covered, for 15 minutes. This allows the meat to reabsorb some juices.
- c.Using a large spoon, skim any excess fat that has risen to the surface of the sauce.
- d.Serve each lamb shank hot, with a generous amount of the red chile sauce spooned over the top. Garnish with fresh chopped cilantro.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a deeper flavor, toast the cumin seeds whole alongside the chiles and grind them fresh.
- 2Don't skip searing the lamb. This step creates the Maillard reaction, which builds a deep, savory flavor base (fond) in the pot.
- 3Braising is a low-and-slow process. Ensure the liquid maintains a gentle simmer in the oven, not a rolling boil, for the most tender results.
- 4This dish is even better the next day. The flavors meld and deepen overnight. Reheat gently on the stovetop or in a low oven.
- 5Serve with creamy polenta, mashed potatoes, or warm flour tortillas to soak up every last drop of the delicious sauce.
Adapt it for your goals.
Protein Swap
This red chile sauce is also excellent with beef shanks, beef short ribs, or a bone-in pork shoulder. Adjust braising time accordingly.
Chile CombinationChile Combination
For a more complex flavor, use a mix of dried chiles. Substitute 2-3 of the New Mexico chiles with Ancho chiles for fruity notes or Guajillo chiles for a tangier taste.
Smoky HeatSmoky Heat
Add one canned chipotle pepper in adobo sauce to the blender along with the other chiles for an extra layer of smoky heat.
Why this is on our healthy list.
Excellent Source of Protein
Lamb is a high-quality protein source, essential for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
Rich in Heme Iron
This dish provides a significant amount of heme iron from the lamb, which is more easily absorbed by the body than non-heme iron from plants. Iron is crucial for forming red blood cells and preventing anemia.
Provides B Vitamins
Lamb shanks are a good source of essential B vitamins, particularly B12 and niacin, which are vital for energy metabolism, nervous system health, and DNA synthesis.
Antioxidant Properties
The dried chiles, garlic, and oregano in the sauce are packed with antioxidants, which help protect the body's cells from damage caused by free radicals.
Frequently asked questions
One serving, which includes one lamb shank and sauce, contains approximately 950-1050 calories. This is a rich, hearty dish, with most calories coming from the lamb itself.