Lamb Shanks with Potatoes and Cranberry Relish

Lamb Shanks with Potatoes and Cranberry Relish

This is a wonderful recipe adapted for use with ChileBoss sauces. ChileBoss™ New Mexican Mole has all of the spices you would need for this recipe, but you might want to add additional cinnamon or other spices. Once the shanks are cooked, taste the sauce and add the spices at that time. Since ChileBoss™ uses the minimal amount of salt and sugar in its recipes, you might want to add those ingredients to meet your taste. Braised meat always sounds like a lot work, but it is really easy and the aroma fills your house with unbelievable scents. And leftovers make great tacos!!


  • Salt and pepper to taste

  • ¼ cup of good virgin olive oil

  • 5-8 lamb shanks (depending on how many you are serving)

  • 15 whole garlic cloves

  • 1 large red onion

  • 3 celery ribs diced into ¼ inch pieces

  • 2 carrots diced into ¼ inch pieces

  • 1 canella cinnamon stick (See Note below)

  • 1 tablespoon of oregano (Mexican if you can find it (See Note

  • 1 teaspoon ground cumin (see Note)

  • 1 cup of ChileBoss™ New Mexican Mole

  • 1 cup freshly scraped from the cob or frozen corn kernels

  • 1 can of black beans rinsed and drained

  • ½ cup of fresh cranberries

  • Enough chicken stock and white wine to cover the shanks

  • For 8 shanks you will want about 10 cups of stock and 2 cups of dry white wine.

  • Adjust the amount of liquid proportional to the number of shanks.

  • For garnish

  • Fresh chopped cilantro

  • Lime wedges

  • Fresh avocado slices


  1. This prep stage should take about 30 -45 minutes:

  2. First, brown each shank in the olive oil. Make sure that you season the shanks first with salt and pepper.

  3. Depending on the size of your stovetop and ovenproof pot, you can do 1-2 or more at a time. Brown the shanks on all sides.

  4. Don’t burn them, but a little crisp is good. Add more oil if needed. Set them aside until the shanks are finished.

  5. Add all of the garlic, and half of the onion, carrot, and celery and stir them over a medium hot flame for about 5-7 minutes until they are soft and a little golden.

  6. Place the shanks back into the pot and add the liquid. Bring the sauce back to a boil.

  7. Place a lid on the pot and place it in a preheated oven set at 375 degrees for about 2–2 ½ hours. The meat should be very tender.

  8. When the shanks are done, remove them from the pot and place them on a large plate loosely covered with a piece of tin foil. At this stage you have two choices. You can strain the solids out and discard them, or remove the unwanted solids like the cinnamon stick and then put the remaining liquid through a food mill or in a food processor and process until it becomes a very smooth mixture.

  9. Place the pot back on the stove; add some olive oil or 1 tablespoon of butter and sauté the reaming onion, fresh corn and beans until the onion becomes soft.

  10. Add the ChileBoss™ New Mexican Mole and adjust your seasoning if desired and cook another 2 minutes.

  11. Add back the broth and cook another 7 minutes.

  12. Add 2 tablespoons of fresh squeezed lime juice and place the shanks back into the pot until they are warmed through.

  13. While they shanks are warming, sauté the carrots and celery and the frozen corn if you are not using fresh corn until they become soft, and then add the cranberries and continue to sauté just to warm the cranberries.

  14. Remove the shanks from the pot and set aside under a tent of tin foil.

  15. Add the sautéed vegetables to the stockpot and turn off the heat.

  16. Let the meat rest for 5 minutes and serve.

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