American Lamb Shank Pozole
Rich, meaty American lamb shanks are especially well suited to pozole: a long, slow simmer turns the meat fall-apart tender while the bones give the chile-spiced broth extra body and depth. Shred the lamb back into the pot for an easy, generous bowl, or serve each portion with a whole shank for a more dramatic presentation. Either way, don’t forget the toppings.
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American Lamb Shank Pozole Rojo
Servings: 4-6
Prep Time: 30 minutes
Cook Time: 3 hours
USDA recommends the following time and temperature parameters:
Ground Lamb: Internal temperature of 160°F
All Other Cuts: Internal temperature of 145°F, with a 3-minute rest
Ingredients
- For the red sauce:
- 3 dried guajillo chiles
- 3 dried ancho chiles
- 2 cups boiling water
- 3 garlic cloves
- 1 tablespoon apple cider vinegar
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- For the lamb pozole:
- 2 tablespoons high-heat oil
- 4 American lamb shanks
- 2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 bay leaves
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 teaspoons smoked paprika
- 1/2 teaspoon ground cinnamon
- 1 teaspoon Mexican oregano
- 4 cups lamb or beef stock
- 2 cups canned hominy, drained and rinsed
- For Garnishing:
- Thinly sliced radishes
- Chopped cilantro
- Shredded cabbage
- Sliced avocado
- Fresh lime wedges
- Crumbled queso fresco
- Tortilla chips or tostadas
Instructions
- Prepare chile sauce: Remove the stems and seeds from the dried chiles. Toast the chiles in a large, dry Dutch oven over medium heat, turning frequently, until fragrant and slightly softened, about 1–2 minutes total. Be careful not to let them burn. Transfer the chiles to a blender and pour the boiling water over them. Let soak for 15 minutes, until softened. Add the garlic, apple cider vinegar, salt, and cumin and blend until completely smooth. Set aside.
- Sear lamb shanks: Heat the oil in the Dutch oven over medium-high heat. Season the lamb shanks all over with the salt and black pepper. Sear, turning as needed, until deeply browned on all sides, about 10–12 minutes total. Work in batches if necessary. Transfer to a plate.
- Cook aromatics: Reduce the heat to medium. Add the onion to the same pot and cook, stirring occasionally and scraping up the browned bits from the bottom, until softened, 5–7 minutes. Add the garlic, cumin, coriander, smoked paprika, cinnamon, Mexican oregano, and bay leaves. Cook, stirring, until fragrant, about 1 minute.
- Braise the lamb: Return the lamb shanks to the pot. Pour in the stock and prepared chile sauce and stir to combine. Bring to a simmer, then reduce the heat to low. Partially cover and simmer, turning the shanks occasionally, until the lamb is very tender and pulling away from the bone, about 2 to 2 1/2 hours.
- Finish: Stir in the hominy and simmer uncovered for another 20–30 minutes, until heated through and the broth has slightly reduced. Taste and season with additional salt and pepper as needed. For easier serving, remove the lamb shanks, pull the meat from the bones, and shred it into bite-size pieces. Discard the bones and return the lamb to the pot. Alternatively, leave the shanks whole and divide them among serving bowls.
- Serve: Ladle the pozole into bowls. Serve with radishes, cilantro, cabbage, avocado, queso fresco, lime wedges, and tortilla chips or tostadas.
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