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Lamb shank chilli with beans

Fork-tender lamb shank in a smoky chilli sauce
Beans soak up warming cumin, paprika, and sweet apple heat
Comforting, rich, and boldly spiced from first spoonful to last

dinner ⏱ 165 min 720 kcal / portion 36.0 g carbs / portion (estimated) 🔗 Original source

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Lamb shank chilli with beans
v4 · rb0e705f985 20260727Z1751 Lamb Shank Chili 🥘 🔥 preheat the oven to 150°C fan 🍳 heat olive oil in a heavy-bottomed pot 🌀 ⏱ 5 min season the lamb shanks with salt and brown on all sides blitz the celery, jalapenos, chopped onion, garlic, coriander, and apple until finely chopped 🍳 ⏱ 5 min cook the veg mix with the remaining olive oil 🍳 ⏱ 1 min cook the spices and bay leaf return the lamb shanks to the pot and pour in the chicken stock 🔥 ⏱ 2 h bring to a boil, cover, and bake in the oven, flipping the shanks halfway through 🍳 ⏱ 10 min remove the shanks, add the beans, and warm/reduce 🍳 return the shanks to the pot after warming the beans squeeze the juice of 1 lime over the lamb 🍽 dollop sour cream on each bowl and scatter over the finely chopped onion and coriander for garnish 🍽 serve with lime wedges 2 tbsp olive oil 1 l chicken stock 400 g white bean 2 pieces lime sour cream to taste 4 pieces lamb shank fine sea salt to taste 2 pieces celery stalk 2 pieces jalapeno 1 piece onion 4 pieces garlic clove 70 g coriander 1 piece apple 2 tsp ground cumin 1 tsp smoked paprika ½ tsp chipotle flake 1 piece cinnamon stick 2 pieces bay leaf lamb shank, fine sea salt chicken stock white bean lime sour cream
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Preparation steps

  1. preheat the oven to 150°C fan
  2. heat olive oil in a heavy-bottomed pot
  3. season the lamb shanks with salt and brown on all sides for about 5 minutes
  4. blitz the celery, jalapenos, chopped onion, garlic, coriander, and apple until finely chopped
  5. cook the veg mix with the remaining olive oil for 5 minutes
  6. cook the spices and bay leaf for 1 minute
  7. return the lamb shanks to the pot and pour in the chicken stock
  8. bring to a boil, cover, and bake in the oven for 2 hours, flipping the shanks halfway through
  9. remove the shanks, add the beans, and warm/reduce for about 10 minutes
  10. return the shanks to the pot after warming the beans
  11. squeeze the juice of 1 lime over the lamb
  12. dollop sour cream on each bowl and scatter over the finely chopped onion and coriander for garnish
  13. serve with lime wedges

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