CABERNET-CHIPOTLE BRAISED LAMB

Ingredients

• 1/2 tablespoon olive oil
• 4 lamb shanks

Salt and pepper to taste

• 1/2 cup diced slab bacon
• 1/2 cup diced Spanish onions
• 1/2 cup diced celery
• 1/4 leek, green and white parts only, diced
• 1 clove garlic, peeled
• 1/4 cup tomato paste
• 1 bottle Cabernet Sauvignon
• 2 cups chicken stock
• 4 canned adobo chipotle peppers
• 1 teaspoon black peppercorn
• 1 sprig fresh thyme
• 1 small bay leaf

Ingredients

1. 1/2 tablespoon olive oil
2. 4 lamb shanks
3. Salt and pepper to taste
4. 1/2 cup diced slab bacon
5. 1/2 cup diced Spanish onions
6. 1/2 cup diced celery
7. 1/4 leek, green and white parts only, diced
8. 1 clove garlic, peeled
9. 1/4 cup tomato paste
10. 1 bottle Cabernet Sauvignon
11. 2 cups chicken stock
12. 4 canned adobo chipotle peppers
13. 1 teaspoon black peppercorn
14. 1 sprig fresh thyme
15. 1 small bay leafInstructions
16. Preheat the oven to 300ºF.
17. Heat the olive oil in a large Dutch oven over medium heat. Season the lamb shanks with salt and pepper. Sear on both sides until golden brown, about 5 minutes each side. Remove from the pot and set aside.
18. Add the bacon to the Dutch oven and sauté until crispy, about 5 minutes. Add the onions, celery, leeks, and garlic and sauté until soft and translucent, about 5 minutes. Add the tomato paste and cook for 1 minute. Blend the chipotle peppers and the wine, then add to pot and bring to boil. Reduce the liquid by a third, about 10 minutes. Add the chicken stock, demi-glace, peppercorn, thyme, and bay leaf. Return the shanks to the pan and bring the liquid to a boil again. Cover the Dutch oven with the lid. Place in the oven and braise until very tender, about 4 hours.
19. Transfer the lamb to a plate and tent with foil. Strain the liquid through a fine-mesh strainer and into a clean sauce pot. Let the liquid stand for 10 minutes and skim any excess fat that rises to the surface.
20. Serve the lamb shanks with the strained sauce.