Braised Lamb Shank Southwestern Style

See the video here!

Ingredients:

2 lamb shanks

olive oil

1/2 red onion, chopped

4 jalapeño peppers, sliced

1 lb carrots, sliced thick

4 cloves garlic, minced

2 sprigs rosemary

2 medium onions, sliced thick

12 whole tiny potatoes

1 bottle dry red wine

1 tblspn dried oregano

1 stick cinnamon

4 bays leaves

2 tblspn chili powder 

1/4 cup all purpose flour

Place the lamb shanks in a ziplock bag with some olive oil, the rosemary, garlic, peppers, and red onion and allow to marinade overnight.

Place some olive oil into a large hot pot and brown the lamb shanks.

Place the contents of the bag and remaining ingredients, minus the flour, into the pot and bring to a boil.

Move the shanks on top of the vegetables. 

Move to a grill pre-heated to 350°F.  Rotate the shanks 180° every hour to allow the smoke to get to both sides evenly.  Cook with the lid off for 5 hours.  After five hours remove everything from the pot but the sauce.  Add the flour to the sauce and bring to a boil to thicken.  Serve and enjoy!