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Hot ‘n’ Spicy Lamb Shanks

Total Time

Prep: 15 min. Cook: 2-3/4 hours


4 servings

The first time I made this dish, I was planning a special evening with my boyfriend. I was completely unaware that he, too, had special plans for that evening-a proposal! —Joylyn Trickel


  • 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
  • GLAZE:
  • 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 400° 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.
Peppers (Hot)
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

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