Ingredients

• 4 lambs shanks
• salt and ground black pepper to taste
• 1 tablespoon vegetable oil
• 1 onion , sliced
• 4 cloves garlic , sliced
• 1 teaspoon tomato paste
• 1 teaspoon chipotle chile powder
• 1 teaspoon ancho chile powder
• 0.25 teaspoons ground cinnamon
• 1.5 cups chicken broth , divided
• 3 jalapeño peppers , seeded and sliced
• 1 red bell pepper , seeded and sliced
• 0.25 cups chopped cilantro

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Generously season lamb shanks with salt and black pepper.
2. 2 Heat vegetable oil in a large Dutch oven over medium-high heat. Add lamb shanks; cook until browned on all sides, about 10 minutes. Transfer shanks to a plate; drain off all but 1 tablespoon oil.
3. 3 Add onion, garlic, and 1 pinch salt to the Dutch oven; decrease heat to medium-low and cook, stirring, until onion is softened and translucent, about 5 minutes. Add tomato paste, chipotle chile powder, ancho chile powder, and ground cinnamon; stir to combine.
4. 4 Pour 1 cup chicken broth over onion mixture; increase heat to high and bring to a boil. Return lamb shanks to the Dutch oven; cover and cook in the preheated oven for 90 minutes.
5. 5 Place Dutch oven on stovetop. Stir in jalapeño peppers, bell pepper and remaining 1/2 cup chicken broth; bring to a boil. Return Dutch oven to the oven; cook, uncovered, until lamb shanks are fork-tender, about 20 minutes. Transfer shanks to plate.
6. 6 Return Dutch oven to the stovetop over high heat; bring liquid to a boil and cook, skimming off any foam, until reduced and thickened, about 5 minutes. Stir in cilantro; season with salt and black pepper. Spoon sauce over lamb shanks then serve.

Nutrition per serving