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Home > Recipes > With Classic French Demi-Glace
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Sonoran Lamb Shanks
Serves 4
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The painted desert of America's southwest will beckon with these meaty, fork-tender shanks of lamb. But, your taste buds won't snore when they get a whiff of the chipotle chili, tomato, and beer sauce. You'll be licking your fingers for every last bite. Serve over smashed potatoes. Make ahead so you can degrease the pan. The shanks are better reheated.
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Ingredients:
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- 1 T. (15 mL) vegetable oil
- 4 lamb shanks, blotted dry
- Salt and freshly ground black pepper to taste
- 1 large onion, thinly sliced
- 1 12 oz. (350 mL) bottle Corona or other beer
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- 3 T. (45 mL) Chipotle Chile sauce (available at Hispanic Markets)
- 1½ oz. (45 g) Demi-Glace Gold®
- 1 14½ oz. (430 mL) can diced tomatoes, undrained
- 1 T. (15 mL) each Ground Cumin and Chili Powder
- ¼ c. (60 mL) chopped cilantro leaves
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Preheat oven to 350°F. Heat oil in a large, heavy casserole over high heat. Brown shanks on all sides, then remove to a bowl and season with salt and pepper. Add onion and sauté until golden brown. Stir beer, chipotle chile sauce, and
Demi-Glace Gold® together until blended. Pour over onions, stirring up all browned bits. Add tomatoes, cumin and chili powder. Return lamb to pot, cover and cook until lamb is tender, about 1 hour 15 minutes. Remove from oven, skim off any surface fat, and serve garnished with chopped cilantro.
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