Smoky Mexican Chipotle Lamb Shank Stew with Black Beans
Equipment
- Dutch Oven
- Wooden Spoon
- Sharp Knife
Ingredients
- 4 bone-in lamb shanks
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 garlic cloves, minced
- 2 chipotle peppers in adobo sauce, chopped
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 can (14 oz) diced tomatoes
- 4 cups beef broth
- 2 cans (15 oz each) black beans, drained and rinsed
- Salt and pepper to taste
- Fresh cilantro and lime wedges for serving
Instructions
- Pat the lamb shanks dry and season them with salt and pepper. Heat the olive oil in a large Dutch oven over medium-high heat. Brown the shanks on all sides, then remove them to a plate.
- Lower the heat to medium. Add the onion and cook until it softens. Stir in the garlic, chipotle peppers, cumin, and oregano. Cook for one minute until the spices smell fragrant.
- Pour in the diced tomatoes and beef broth. Scrape the bottom of the pot to release any browned bits. Return the lamb shanks to the pot and bring the liquid to a simmer.
- Cover the pot and cook on low heat for about two hours, turning the shanks once, until the meat is very tender and starting to pull from the bone.
- Stir in the black beans and simmer uncovered for 15 minutes so the beans warm through and the sauce thickens slightly. Taste and adjust salt and pepper if needed.
- Serve the stew in bowls with fresh cilantro and lime wedges on the side.
Notes
For deeper flavor, make the stew a day ahead and reheat it gently. If the sauce is too thin at the end, remove the shanks and simmer the liquid a little longer before returning the meat. Chipotle heat can vary, so taste the broth before adding the beans and add a little more adobo sauce if you want extra smoke.
Course: Main Course
Cuisine: Mexican
Equipment: Dutch Oven, Wooden Spoon, Sharp Knife
Cuisine: Mexican
Equipment: Dutch Oven, Wooden Spoon, Sharp Knife