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:
- In skillet, season & sear shanks with Fuego Red. Add mirepoix.* Sauté until caramelized, brown.
- Add garlic and anchos; sauté. Deglaze with wine and add stock.
- Cover & simmer for 3 hours or until fork tender.
- 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
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Chef Alan Zeman's Southwestern Originals
P.O. Box 31283, Tucson, AZ 85751 | 520.405.6840