Ancho Chili Lamb Shank

Recipe by Chef Alan Zeman

Ancho Chili Lamb Shank

INGREDIENTS:

  • 6 Shanks of Lamb
  • 2 Carrots, Large Diced
  • 2 Onions, Large Diced
  • 2 Stalks Celery, Large Diced
  • 1 Bulb Garlic, Chopped
  • 1 pt. Red Wine
  • 5 Dried Ancho Chilies
  • 5 qts. Veal Stock
  • 3 tsp. Fuego Red Unsalted Seasoning

METHOD:

  1. In skillet, season & sear shanks with Fuego Red. Add mirepoix.* Sauté until caramelized, brown.
  2. Add garlic and anchos; sauté. Deglaze with wine and add stock.
  3. Cover & simmer for 3 hours or until fork tender.
  4. Take shanks out and finish sauce either by reduction or with cornstarch.

* A mirepoix is made by sautéing in butter, carrots, onions & celery in the quantities indicated above.

Chef Alan Zeman's Southwestern Originals

P.O. Box 31283, Tucson, AZ 85751 | 520.405.6840

 

copyright ©2017 Alan Zeman's Southwestern Originals | All Rights Reserved

Chef Alan Zeman's Southwestern Originals

P.O. Box 31283, Tucson, AZ 85751 | 520.405.6840

 

copyright ©2017 Alan Zeman's Southwestern Originals | All Rights Reserved

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