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Before you jump to Braised lamb shanks recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Will Save You Money.

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A lot of energy is wasted when fridges and freezers, both heavy users of electricity anyway, are not operating efficiently. If you’re in the market for a new one, the good news is that compared with models from 10 or more years ago, they use about 60% less electricity. Always keeping the temperature of the fridge at 37F, in conjunction with 0F for the freezer, will save on electricity, while keeping food at the correct temperature. Checking that the condenser is actually clean, which means that the motor needs to operate less often, will also save electricity.

From the above it should be clear that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. It is pretty uncomplicated to live green, after all. A lot of it truly is basically using common sense.

We hope you got benefit from reading it, now let’s go back to braised lamb shanks recipe. To cook braised lamb shanks you need 13 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Braised lamb shanks:

1. Get 4 Lamb Shanks
2. You need 1 salt and pepper
3. Prepare 1 tbsp Vegetable Oil
4. Prepare 1 Onion, sliced
5. Take 4 clove Garlic, sliced
6. Prepare 1 tsp Tomato paste
7. Get 1 tsp Chipotle chili powder
8. Take 1 tsp Ancho chile powder
9. Prepare 1/4 tsp Ground Cinnamon
10. You need 3 Jalepeno peppers, seeded and sliced
11. Prepare 1 Red bell pepper, seeded and sliced
12. Get 1 1/2 cup Chicken broth
13. Get 1/4 cup Cilantro, chopped

Instructions to make Braised lamb shanks:

1. Preheat oven to 325. Generously season lamb shanks with salt and pepper.
2. Heat vegetable oil in a large dutch oven over medium high heat. Place lamb shanks in the dutch oven, cook, turning, until browned on all sides, about 10 minutes. Transfer shanks to a plate. Drain off remaining oil and fat so only 1 tablespoon remains in the dutch oven.
3. Stir onion, garlic and a pinch of salt into the dutch oven; decrease heat to medium low and cook, stirring, until onions are softened and translucent, about 5 minutes. Add tomato paste, chipotle chili powder, ancho chili powder, and ground cinnamon; stir to combine.
4. Pour 1 cup chicken broth over onion mixture. Increase heat to high; when liquid boils, place lamb shanks in dutch oven. Cover and cook in the preheated oven for 90 minutes.
5. Remove dutch oven and stir in jalepeno pepper, red bell pepper and 1/2 cup chicken broth; bring to a boil on the stovetop. Return pan to the oven and cook, uncovered, until lamb shanks are fork tender, about 20 minutes. Transfer lamb to plate.
6. Place dutch oven on the stovetop over high heat; bring liquid to a boil and cook, skimming off any foam, until liquid is reduced and thickened, about 5 minutes. Stir in cilantro; season with salt and pepper to taste. Spoon sauce over lamb shanks to serve.

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