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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.
Toast and Soak the Chiles
Prepare the Red Chile Sauce
Sear the Lamb Shanks
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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.
This southwest recipe takes 180 minutes to prepare and yields 4 servings. At 819.55 calories per serving with 77.14g of protein, it's a moderately challenging recipe perfect for dinner or supper.
Build the Braising Liquid
Braise the Lamb
Rest and Serve
This red chile sauce is also excellent with beef shanks, beef short ribs, or a bone-in pork shoulder. Adjust braising time accordingly.
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.
Add one canned chipotle pepper in adobo sauce to the blender along with the other chiles for an extra layer of smoky heat.
Lamb is a high-quality protein source, essential for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
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.
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.
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.
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.
This dish can be part of a balanced diet. Lamb is an excellent source of protein, iron, and B vitamins. However, it is also high in saturated fat and calories. The red chile sauce is rich in vitamins from the chiles. Enjoy it in moderation as a special occasion meal.
Yes. Follow steps 1-4 on the stovetop to prepare the sauce and sear the lamb. Transfer the seared shanks and the sauce to a slow cooker. Cook on low for 7-8 hours or on high for 4-5 hours, until the lamb is tender.
Bitterness in red chile sauce is almost always caused by scorching the dried chiles during the toasting step. Toast them only until they are fragrant and pliable (30-60 seconds per side) over medium heat.
Dried New Mexico red chiles are classic for this Southwestern dish, providing an earthy and mild to medium heat. You can also use Guajillo or Ancho chiles, or a combination, for a more complex flavor profile.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a covered pot on the stovetop over low heat, or in a 300°F (150°C) oven until warmed through.