Lamb- Southwestern Lamb Shanks
Source of Recipe
South Florida Sun-Sentinel Feb. 7, 2002
Recipe Introduction
Recipe adapted from one from the American Lamb Information Center.
List of Ingredients
Southwestern Rub:
3 tablespoons chili powder
11/2 tablespoons ground cumin
3/4 teaspoon ground coriander
11/2 teaspoons dried oregano leaves
11/2 teaspoons salt
3/4 teaspoon cayenne
Braised Lamb Shanks:
4 (11/4-pound) lamb shanks, trimmed of external fat
3 tablespoons vegetable oil
1/2 (28-ounce) can crushed tomatoes
1/2 cup hot salsa
1 to 2 habanero chilies
4 sprigs cilantro, for garnish, optional
Recipe
To make rub: In a small bowl, combine rub ingredients. Stir to blend.
To make lamb: Preheat oven to 350 degrees. Place lamb shanks on a large piece of wax paper. Use spice rub to coat all surfaces of shanks. In a nonreactive large Dutch oven over high heat, heat oil. Reduce heat to medium, add shanks and brown, turning occasionally, 4 to 5 minutes per side. Add tomatoes, salsa and chilies; bring to a boil.
Cover pan and place in oven 13/4 hours or until lamb is very tender. Remove shanks from pan and keep warm. Remove chilies from sauce and discard; degrease the sauce. Serve shanks with sauce. Garnish with cilantro, if desired. Makes 4 servings.
Per serving: 387 calories, 45 percent calories from fat, 43 grams protein, 11 grams carbohydrates, 3 grams total fiber, 19 grams total fat, 134 milligrams cholesterol, 796 milligrams sodium.
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