Southwestern Braised Lamb Shanks

Southwestern Braised Lamb Shanks
Photo by Scott Phillips


  • 3 Tbs. minced canned chipotles in adobo
  • ¾ cup full-bodied red wine, such as Cabernet Sauvignon or Merlot
  • 1 Tbs. canola oil
  • 2 medium cloves garlic, minced
  • ¼ cup chopped fresh cilantro, plus 1 Tbs. for garnish
  • Kosher salt
  • 8 oz. (2 cups) fresh or frozen cranberries
  • + 6 more ingredients
    • Freshly ground black pepper
    • 1 cup finely chopped yellow onion
    • 4 lamb shanks, 14 to 16 oz. each, blotted dry
    • 1 cup lower-salt beef broth
    • 1/3 cup honey
    • 2 tsp. ground cumin

Position a rack in the center of the oven and heat the oven to 325°F. Heat a 12-inch cast-iron skillet over medium-high heat until very hot, about 2 minutes. Add the oil, swirling the pan to coat the bottom; then add the lamb shanks and cook, turning occasionally with tongs, until browned on all...

View full recipe at Fine Cooking


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