Lamb Shanks with Cilantro Sauce
Six Pack To Go
Ingredients4 h servings 333 cals
- Preheat oven to 300 degrees F (150 degrees C).
- Heat 1 tablespoon olive oil in a large oven-safe pot or Dutch oven over medium heat. Cook and stir red onion, aji pepper, garlic, cumin, salt, and black pepper in hot oil until onion begins to brown, about 10 minutes; transfer cooked onion mixture to a blender and add cilantro, beef broth, and Riesling wine. Blend the mixture into a smooth sauce, 1 to 2 minutes.
- Heat 1 more tablespoon olive oil in same pot over medium heat; brown lamb shanks on all sides in hot oil, about 2 minutes per side. Pour cilantro sauce over lamb shanks and cover with lid.
- Bake in the preheated oven for 2 hours. Add potato chunks to the pot. Pour pisco over lamb and vegetables. Continue baking until lamb is very tender and sauce is slightly thickened, about 1 more hour. Remove from oven and sprinkle peas over the lamb; cover pot to let peas heat through, about 10 minutes. Let lamb shanks cool 15 minutes before serving.
Per Serving: 333 calories; 12.9 g fat; 20.1 g carbohydrates; 17.3 g protein; 45 mg cholesterol; 311 mg sodium. Full nutrition
ReviewsRead all reviews 4
I had this dish in Northern Peru a few years ago and it was amazing. A few of changes I made were using Ayi Amarillo paste, cilantro paste, half the amount of beef broth and more oil. Serve with...
My review is based off of the lamb only. I had another side dish planned to go with the lamb so I did not use the potatoes and peas. My lamb pieces were small so I was unable to cook it long eno...
Made this recipe with 24 lamb shanks for wine & dine group and they loved it! Followed the recipe (omitted potatoes) and proportions, using 5X the other ingredients. Also added a jar of Aji Amar...