Peruvian-Style Braised Lamb Shanks
A rich and flavorful Italian-inspired dish featuring tender lamb shanks slow-cooked in a Peruvian-inspired sauce.
Ingredients
- ●4 lamb shanks
- ●2 tbsp unctuous olive oil
- ●1 large onion
- ●3 cloves garlic
- ●2 tsp peruvian seco spice blend
- ●1 cup white wine
- ●2 cups cordero broth
- ●2 tbsp tomato paste
- ●1 de arbol chili
Instructions
- 1
Season the lamb shanks with salt and pepper.
- 2
Heat the olive oil in a large Dutch oven over medium-high heat.
- 3
Sear the lamb shanks until browned on all sides, about 5 minutes.
- 4
Remove the lamb from the pot and set aside.
- 5
Reduce heat to medium and add the onion to the pot.
- 6
Cook until the onion is softened, about 5 minutes.
- 7
Add the garlic, seco spice blend, and de arbol chili to the pot.
- 8
Cook for 1 minute, until fragrant.
- 9
Add the white wine to the pot and cook until the liquid is almost completely reduced.
- 10
Add the cordero broth and tomato paste to the pot.
- 11
Return the lamb shanks to the pot and bring to a boil.
- 12
Cover the pot and transfer to the oven.
- 13
Braise the lamb for 2 1/2 to 3 hours, or until tender.
- 14
Serve the lamb shanks with the braising liquid spooned over the top.