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“A super-easy Cheryl Alters Jamison recipe from Tasting New Mexico. She recommends using Churro (a breed valued for wool as well as meat) lamb, if it's available to you. If you use very large shanks, the leftovers are good shredded as taco meat. I cook them whole, rather than cut.”
3hrs 10mins

Ingredients Nutrition


  1. Preheat the oven to 300 degrees Fahrenheit.
  2. Mix together the lamb shanks and other ingredients in a Dutch oven or other heavy pan. Bake uncovered for about 3 hours. Stir up from the bottom after about 2 hours, then continue baking until the meat is tender and pulls easily away from the bones. If the sauce remains very thin, remove the lamb with a slotted spoon, place the pan on a stove burner, and reduce the sauce until it is thick enough to heavily coat a spoon, then pour the sauce over the lamb.
  3. Serve hot, garnished if you wish with onion and cilantro.

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