Pasilla Braised Lamb Shanks

Source: www.tgipaleo.com
Course: Dinner
Preperation time: 20min
Cooking Time: 4h
Serves: 4

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Ingredients

Protein (g) Carbs (g) Fat (g) Energy (KCal)
4 Fresh Pasilla Chilies 0 0 0 0 0 0 0 0
1 14 Ounce Can Tomatoes, Diced 0 0 0 0 0 0 0 0
1 cup Chicken Broth 0 0 0 0 0 0 0 0
1 Teaspoon Black Pepper 0 0 0 0 0 0 0 0
1 Teaspoon Cinnamon 0 0 0 0 0 0 0 0
1 Teaspoon Salt 0 0 0 0 0 0 0 0
4 Clove(s) Garlic 0 0 0 0 0 0 0 0
1 Teaspoon Chili Powder 0 0 0 0 0 0 0 0
2 Large(s) Lamb Shanks 0 0 0 0 0 0 0 0
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Instructions

  1. Heat a Dutch Oven medium high heat.
  2. Add some olive oil,
  3. Cook your lamb skanks on all sides until just browned, then remove from the pot to a plate.
  4. Place all of the remaining ingredients in a blender and pulse until fully liquified.
  5. Add the sauce to the pot and bring to a simmer, then reduce heat to LOW.
  6. Add the lamb shanks to the sauce, rotating to coat evenly.
  7. Cover and braise for 4 hours.
Visit www.tgipaleo.com for the full instructions.

Notes


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