Name: Southwestern Lamb Shanks
Ingredients: ½ cup beef broth; 2 tablespoons chopped cilantro, plus ½ tablespoon to garnish; 2−3 tablespoons honey; 1 cup fresh or frozen cranberries; Freshly ground black pepper; ½ cup chopped onion; 2 lamb shanks, about 14−16 ounces each, blotted dry; Kosher salt; ½ tablespoon canola or other vegetable oil; ½ full-bodied red wine, such as Cabernet Sauvignon; ½ tablespoon minced chipotles in adobo, or more to taste; 1 clove garlic, minced; 1 teaspoon ground cumin

Preparation info

Difficulty
Medium

Appears in

Cast-Iron Cooking for Two

By Joanna Pruess

Published 2019

About

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.