Back to Recipe Menu

Chipotle braised lamb shanks


  • Heat a thin layer of vegie oil in a heavy-bottomed casserole or pot and brown the lamb all over. Remove.
  • Add a little fresh oil to the pot, if needed, and gently sauté the onion, carrots, celery and garlic until tender, stirring and scraping the bottom as you do so.
  • Then add the chipotle peppers and stir well, before adding the stock and bringing to the boil.
  • Turn the heat down, return the shanks in one layer, cover and gently simmer for about 1 hour until the lamb is very tender, turning now and then.
  • Then remove the shanks and reduce the sauce quite heavily until thick.
  • When cool enough to handle, remove lamb from the bones and shred, discarding any fat and sinew. Then return the meat to the sauce and briefly cook.
  • While the lamb is cooking, toss the cucumber, tomatoes, chilli and red onion with seasonings, lime juice and a splash of olive oil. Taste for seasoning and set aside.
  • Serve the lamb with a dollop of the salsa, a spoon of sour cream and chopped coriander on top with heated tortillas on the side.


  • vegetable oil
  • 2-3 lamb shanks
  • 1 large onion, chopped
  • 2 small carrots, diced
  • 2 large celery stalks, diced
  • 2 garlic cloves, crushed
  • 1-2 tbsp chipotle peppers in Adobo, chopped (or 1-2 tbsp chilli paste)
  • 1 litre chicken stock
  • ¼ telegraph (continental) cucumber, diced
  • 1 punnet cherry tomatoes, halved
  • 1 small red chilli, seeded & sliced
  • ¼ red onion, finely sliced
  • sea salt & freshly ground pepper
  • juice of 1 lime
  • olive oil
  • tortillas, heated
  • sour cream
  • 2 tbsp chopped fresh coriander

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm