Braised Lamb Shanks with Tomato-Jalapeno Sauce - 25g Carbs, 3g Fiber
From: Mexican Made Easy by Chef Rick Bayless
Finish cooking and then refrigerate overnight right in the pot.
Any excess fat can be skimmed off easily before reheating.
Work Time: 30 Minutes
Total Time: 3 Hours 15 Minutes
Servings: 6
2 Tbsp olive or vegetable oil
4 lb lamb shanks
1 lg white onion, chopped
2 jalapeno chile peppers, finely chopped
2 cans (14.5 oz each) no-salt-added diced tomatoes (with juice)
3 cups reduced-sodium beef broth
1 unpeeled head garlic, halved crosswise
1/2 tsp dried thyme
1 1/4 tsp salt
1 1/2 lb small red potatoes, halved
1. Heat oven to 325 degrees F.
2. Put oil in Dutch oven over medium-high heat. Sprinkle lamb with
salt, if desired. When oil is hot, put shanks in pan. Cook until
brown on all sides, about 8 minutes total. Remove to plate.
3. Add onion and cook, stirring occasionally, until golden, about
7 minutes. Stir in peppers and cook 1 minute longer. Add tomatoes,
broth, garlic, thyme, and salt. Bring to a boil.
4. Return lamb (and any juices) to pan, nestling them into the
liquid. Cover and bake 1 1/2 hours. Add potatoes and continue
cooking until lamb is fork-tender and potatoes are done, about
1 hour longer.
5. Remove lamb to deep ovenproof serving platter. Remove and discard
garlic from braising liquid. Using a slotted spoon, remove potatoes
from liquid and arrange around lamb. Cover with foil and set in the
turned-off oven. Skim any excess fat from top of sauce. Boil sauce
over high heat until reduced by half, to about 3 cups. Taste and
season with additional salt and black pepper, if desired. Ladle
sauce over lamb and potatoes and serve.
Servings: 6
Nutrition per Serving:
528 Calories, 15g Fat, 4g Sat Fat, 68g Protein, 25g Carbs, 3g Fiber,
999mg Sodium
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