Cranberries and chipotle chiles in adobo sauce impart a tangy-sweet and smoky flavor to these succulent braised lamb shanks. Like most braised meats, the shanks improve with reheating.
Make Ahead Tips
You can braise the shanks (but don’t add the cilantro) up to 3 days ahead. Transfer to a container to cool—storing them in the skillet can give them a metallic flavor and can degrade the pan’s seasoning. Cover and refrigerate. When ready to serve, slowly reheat, covered, in the cast-iron skillet in the oven. Then add the cilantro, season, and garnish as directed above.
The secret to braising—low and slow cooking in a little liquid—is to maintain a gentle, even simmer. A cast-iron skillet keeps the temperature steady even when the heat is low, and its size works well for smaller cuts of meat, such as short ribs and the lamb shanks here.
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Whoa. That was fantabulous! Followed the directions exactly. Served over cauliflower purée.
I prepared this as per instructions, except for cooking the shanks in a pressure cooker instead of the oven. I did it a day ahead and removed all the meat off the bones and skimmed off the fat before I reduced the sauce. I served it over risotto, so it was nice to have the meat done ahead of time. Everyone loved it!
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