You don't often see lamb cooked with these spices, but they really work together wonderfully. The final plate ended up being a sort of North African/Central American fusion thing, with the fragrantly spiced meat and peppers resting on a simple bed of couscous.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Generously season lamb shanks with salt and black pepper.

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  • Heat vegetable oil in a large Dutch oven over medium-high heat. Place lamb shanks in the Dutch oven, cook, turning, until browned on all sides, about 10 minutes. Transfer shanks to a plate. Drain off remaining oil and fat so only 1 tablespoon remains in the Dutch oven.

  • Stir onion, garlic, and a pinch of salt into the Dutch oven; decrease heat to medium-low and cook, stirring, until onions are softened and translucent, about 5 minutes. Add tomato paste, chipotle chile powder, ancho chile powder, and ground cinnamon; stir to combine.

  • Pour 1 cup chicken broth over onion mixture. Increase heat to high; when liquid boils, place lamb shanks in Dutch oven. Cover and cook in the preheated oven for 90 minutes.

  • Remove Dutch oven and stir in jalapeno pepper, red bell pepper and 1/2 cup chicken stock; bring to a boil on the stovetop. Return pan to the oven and cook, uncovered, until lamb shanks are fork tender, about 20 minutes. Transfer lamb to plate.

  • Place Dutch oven on the stovetop over high heat; bring liquid to a boil and cook, skimming off any foam, until liquid is reduced and thickened, about 5 minutes. Stir in cilantro; season with salt and pepper to taste. Spoon sauce over lamb shanks and serve.

Nutrition Facts

289.1 calories; protein 28g 56% DV; carbohydrates 9.5g 3% DV; fat 15g 23% DV; cholesterol 89.3mg 30% DV; sodium 81.7mg 3% DV. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/02/2014
My son liked this so much I made it twice in one week. This was the first recipe that I tried in my new dutch oven - it's one of those ceramic coated cast iron deals - and it was perfect for this recipe. I did not alter this recipe. Be sure to use BOTH the chipotle AND ancho chili powders. The cinnamon is what takes this to Africa and makes it a real gem of a dish. Read More
(4)

Most helpful critical review

Rating: 2 stars
06/30/2017
Good! But the Lamb Shank is a bit fatty. Read More
9 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
01/02/2014
My son liked this so much I made it twice in one week. This was the first recipe that I tried in my new dutch oven - it's one of those ceramic coated cast iron deals - and it was perfect for this recipe. I did not alter this recipe. Be sure to use BOTH the chipotle AND ancho chili powders. The cinnamon is what takes this to Africa and makes it a real gem of a dish. Read More
(4)
Rating: 5 stars
08/26/2012
So awesome my family loves it. Normally make Kebsa this is now my new favorite lamb dish. I bought the imusa from the video it works Great! Read More
(3)
Rating: 5 stars
11/07/2013
Made as written. Great recipe even for an amateur like me. Read More
(2)
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Rating: 4 stars
04/12/2013
This was pretty good. I omitted the hot peppers and added a tsp of crushed red pepper instead for a milder flavor. Also I didn't have any tomato paste so I diced a 1/2 thick slice of fresh tomato and added that to the onion sauce. Read More
(1)
Rating: 5 stars
02/11/2017
Chef John you never fail! I made this exactly as the recipe calls and loved it. An old dietary preference from childhood means I had never had lamb before. Recently I decided to make some changes for better health and lamb was "in". Now I want it everyday (but will probably put it in an every-other-day rotation with salmon. Don't change a thing about this recipe! It is perfect. Thanks Chef John! Read More
(1)
Rating: 2 stars
06/29/2017
Good! But the Lamb Shank is a bit fatty. Read More
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