Southwestern Lamb Shanks

Cranberries and chipotle chilies in adobo sauce impart a robust, tangy-sweet flavor to these succulent braised lamb shanks. Turning them a couple of times during cooking ensures they’ll be uniformly fork-tender. Like most braised meats, the shanks improve with reheating, so you can make them up to three days in advance. If you do, transfer them to a nonreactive bowl, cover, and refrigerate them, then return them to the pan to slowly reheat.