Hot ‘N’ Spicy Lamb Shanks Recipe

Name: Hot ‘N’ Spicy Lamb Shanks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lamb shanks (about 12 ounces each); 5 tablespoons olive oil, divided; 2 cups chopped onions; 3 tablespoons minced garlic; 1 jalapeno pepper, seeded and minced; 1 can (14-1/2 ounces) crushed tomatoes in puree; 1 can (14-1/2 ounces) reduced-sodium beef broth; 1 cup dry red wine; 1/2 cup ketchup; 1/4 cup packed brown sugar; 2 tablespoons prepared mustard; 2 tablespoons cider vinegar; 2 tablespoons Worcestershire sauce; 2 teaspoons minced fresh rosemary; 1 teaspoon ground cumin; 2 bay leaves; 1/4 cup honey; 1 to 3 tablespoons minced chipotle peppers in adobo sauce; 2 tablespoons lime juice; 2 teaspoons grated lime zest

Servings: persons

4 lamb shanks (about 12 ounces each)
5 tablespoons olive oil, divided
2 cups chopped onions
3 tablespoons minced garlic
1 jalapeno pepper, seeded and minced
1 can (14-1/2 ounces) crushed tomatoes in puree
1 can (14-1/2 ounces) reduced-sodium beef broth
1 cup dry red wine
1/2 cup ketchup
1/4 cup packed brown sugar
2 tablespoons prepared mustard
2 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
2 teaspoons minced fresh rosemary
1 teaspoon ground cumin
2 bay leaves
1/4 cup honey
1 to 3 tablespoons minced chipotle peppers in adobo sauce
2 tablespoons lime juice
2 teaspoons grated lime zest

1
In a large Dutch oven or soup kettle, brown lamb shanks, two at a time, in 3 tablespoons oil. Remove meat and discard drippings. In same pan, saute onions, garlic and jalapeno in remaining oil until tender, scraping up any browned bits.
2
Add the tomatoes, broth, wine, ketchup, brown sugar, mustard, vinegar, Worcestershire sauce, rosemary, cumin and bay leaves. Add lamb. Cover and bring to a boil. Reduce heat; simmer for 1 hour. Rearrange shanks so the top ones are on the bottom. Simmer 1 hour longer. Meanwhile, combine the glaze ingredients.
3
Transfer shanks to a foil-lined 15x10x1-in. baking pan. Brush with some of the glaze. Bake at 400u00b0 for 5 minutes. Turn and brush with glaze; bake 5 minutes longer.
4
Meanwhile, skim and discard any fat from the cooking juices. Discard bay leaves. Bring to a boil; cook and stir for 5 minutes to reduce slightly. Serve with shanks.

715

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 4 lamb shanks (about 12 ounces each), 5 tablespoons olive oil, divided, 2 cups chopped onions, 3 tablespoons minced garlic, and more.

Yes, Hot ‘N’ Spicy Lamb Shanks falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Hot ‘N’ Spicy Lamb Shanks

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions