Cordero en Salsa de Vino Rojo Recipe

Tender lamb shanks in red wine sauce. This dish has many origins and has been adapted all across the world. Similar to Osso Bucco in Italian cooking, this dish is hearty and is perfect for a cold night at home. Beaming with Latin flavors, it is sure to please.

Prep time: 15 minutes
Cook time: 3 hours
Total time: 3 hours 15 minutes
Yield: 8 servings

Ingredients
3 pounds lamb shanks, cut in 11/2-inch pieces
salt, pepper, cumin, paprika for seasoning lamb
1/2 cup flour for dredging
3 tablespoons Olive oil for frying
1 cup red wine
1 cup chicken stock
1/2 cup tomato sauce
1 teaspoon oregano
1 teaspoon cumin
1/4 cup olive oil
1 teaspoon Bijol powder
2 cups chopped yellow onion
3 carrots, diced
7 cloves garlic, mashed

Directions
1. Preheat oven to 275 degrees F.

2. Generously season lamb shanks with salt, pepper, cumin, and paprika. Dredge the seasoned lamb shanks in flour. Brown the meat in a frying pan with a little olive oil.

3. Mix wine, chicken stock, tomato sauce, oregano, cumin, olive oil, and Bijol powder in a small bowl. Place the lamb shanks, onion, carrot, and garlic in a covered pot (suitable for use in the oven). Pour the wine sauce over the meat and vegetables. Liquid should only come up about halfway on the meat.

4. Cover the kettle and let the lamb shanks braise in the oven for 11/2 hours. (Add more sauce if needed to keep the correct level.) Turn the shanks, cover, and cook for another 11/2 hours or until the meat is fork tender.

5. Carefully remove the shanks from the pot and keep warm. Reduce the sauce slightly by bringing to a boil and cooking off some of the water.

6. Serve the shanks over white rice with the reduced sauce poured on top.