Lamb Shanks Pipérade Recipe

Name: Lamb Shanks Pipérade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 (1-pound) lamb shanks, trimmed; 1/2 teaspoon salt, divided; 1/4 teaspoon freshly ground black pepper, divided; Cooking spray; 1 1/2 cups water, divided; 1 teaspoon olive oil; 3 cups chopped red bell pepper; 2 cups chopped onion; 2 teaspoons dried thyme; 1/8 teaspoon ground cloves; 3 garlic cloves, minced; 1/2 cup tomato paste; 2 cups dry red wine; 1 1/2 cups (1/2-inch-thick) sliced celery; 1/2 teaspoon crushed red pepper; 1 tablespoon water; 2 teaspoons cornstarch

Servings: persons

3 (1-pound) lamb shanks, trimmed
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
Cooking spray
1 1/2 cups water, divided
1 teaspoon olive oil
3 cups chopped red bell pepper
2 cups chopped onion
2 teaspoons dried thyme
1/8 teaspoon ground cloves
3 garlic cloves, minced
1/2 cup tomato paste
2 cups dry red wine
1 1/2 cups (1/2-inch-thick) sliced celery
1/2 teaspoon crushed red pepper
1 tablespoon water
2 teaspoons cornstarch

1
Preheat oven to 350u00b0.
2
Sprinkle lamb with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Place lamb in a shallow roasting pan coated with cooking spray. Add 1/2 cup water. Bake at 350u00b0 for 1 hour and 15 minutes. Remove lamb from oven; cool slightly. Remove meat from bones and chop; discard bones, fat, and gristle. Add 1 cup water to roasting pan, scraping pan to loosen browned bits. Place a zip-top plastic bag inside a 2-cup glass measure. Pour drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into a bowl, stopping before fat layer reaches opening; discard fat. Reserve lamb broth.
3
Heat oil in a large nonstick skillet over medium-high heat. Add bell pepper and onion; saute 1 minute. Stir in thyme, cloves, and garlic; saute 1 1/2 minutes. Add tomato paste; cook 5 minutes or until paste begins to brown, stirring constantly. Stir in wine, celery, crushed red pepper, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Bring to a boil; cover, reduce heat, and simmer 30 minutes.
4
Combine 1 tablespoon water and cornstarch, stirring with a whisk. Add lamb, reserved lamb broth, and cornstarch mixture to bell pepper mixture. Bring to a boil; cook 1 minute or until thick, stirring occasionally.

479

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 17 ingredients. The key ingredients include: 3 (1-pound) lamb shanks, trimmed, 1/2 teaspoon salt, divided, 1/4 teaspoon freshly ground black pepper, divided, Cooking spray, and more.

Yes, Lamb Shanks Pipérade falls under the Meat & Poultry 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.

Lamb Shanks Pipérade

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