Braised Lamb Shanks with Peruvian Olive and Quintessential Reduction
A classic French dish with a Peruvian twist, featuring tender lamb shanks in a rich and flavorful reduction sauce.
Ingredients
- ●4 lamb shanks
- ●2 tablespoons olive oil
- ●1 medium onion
- ●2 cloves garlic
- ●2 peruvian aji amarillo peppers
- ●2 tablespoons quintessential wine vinegar
- ●2 tablespoons tiradito sauce (peruvian citrus sauce)
- ●2 sprigs thyme
- ●2 sprigs rosemary
- ● salt
- ● black pepper
Instructions
- 1
Preheat oven to 300°F (150°C).
- 2
Season the lamb shanks with salt and black pepper.
- 3
Heat the olive oil in a large Dutch oven over medium-high heat.
- 4
Sear the lamb shanks until browned on all sides, about 5 minutes per side.
- 5
Remove the lamb shanks from the pot and set aside.
- 6
Add the onion and garlic to the pot and cook until softened, about 5 minutes.
- 7
Add the aji amarillo peppers and cook for 1 minute.
- 8
Add the vinegar and stir to deglaze the pot.
- 9
Return the lamb shanks to the pot and add the tiradito sauce, thyme, and rosemary.
- 10
Cover the pot and transfer it to the preheated oven.
- 11
Braise the lamb shanks for 2 1/2 to 3 hours, or until tender.
- 12
Remove the pot from the oven and let it cool slightly.
- 13
Strain the sauce and discard the solids.
- 14
Serve the lamb shanks with the rich reduction sauce spooned over the top.