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Tuesday, September 12 2017

Talk about a show-stopping sunday supper! Stew lamb shanks in a sauce of chicken broth, tequila, and wine (why not?!) for a dinner party stunner that practically falls off the bone the moment you touch it with your fork.

INGREDIENTS

2 - oranges
1 - tablespoon vegetable oil
4 - meaty lamb shanks (3 to 4 lb.)
1 - large onion, sliced and separated into rings
1 - fresh jalapeno chile pepper, seeded and finely chopped*
3 - cloves garlic, minced
1/3 - cup tequila
1 1/2 - cups chicken broth
1 - cup chopped tomato
1/2 - cup fruity red wine, such as Pinot Noir
1 1/2 - teaspoons snipped fresh rosemary
1/2 - teaspoon salt
Hot cooked polenta, rice, or pasta


DIRECTIONS

Preheat oven to 350 degrees F. Remove 1 tsp. zest and squeeze 1/2 cup juice from oranges; set aside. In a 4-qt. ovengoing Dutch oven heat oil over medium-high heat. Add lamb shanks and cook until browned on all sides. Remove from Dutch oven.


For sauce, add onion, jalapeno pepper, and garlic to drippings in Dutch oven. Cook 5 minutes or until onion is tender, stirring occasionally. Carefully add tequila. Cook 4 minutes or until nearly evaporated, stirring to scrape up any crusty brown bits.


Stir in orange zest and juice and next five ingredients (through salt). Bring to boiling. Return lamb shanks to Dutch oven. Cover and transfer to oven. Bake 2 to 2 1/2 hours or until meat is tender.


Serve lamb shanks with polenta. Skim fat from sauce; discard. Spoon sauce over shanks and polenta. If desired, sprinkle with additional orange zest and rosemary.


FROM THE TEST KITCHEN
*
Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.
Nutrition Facts (Orange-Tequila Lamb Shanks)


Per serving: 579 kcal cal., 12 g fat (3 g sat. fat, 3 g polyunsaturated fat, 4 g monounsatured fat), 150 mg chol., 762 mg sodium, 45 g carb., 4 g fiber, 6 g sugar, 54 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
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