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Lamb Shanks Pipérade

Yield 6 servings (serving size: 1 1/3 cups)
Serve this deliciously saucy dish over polenta or mashed potatoes. Removing the fat from the lamb cooking liquid is a snap if you use a zip-top plastic bag.


  • 3 (1-pound) lamb shanks, trimmed
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon freshly ground black pepper, divided
  • Cooking spray
  • 1 1/2 cups water, divided
  • 1 teaspoon olive oil
  • 3 cups chopped red bell pepper
  • 2 cups chopped onion
  • 2 teaspoons dried thyme
  • 1/8 teaspoon ground cloves
  • 3 garlic cloves, minced
  • 1/2 cup tomato paste
  • 2 cups dry red wine
  • 1 1/2 cups (1/2-inch-thick) sliced celery
  • 1/2 teaspoon crushed red pepper
  • 1 tablespoon water
  • 2 teaspoons cornstarch

Nutrition Information

  • calories 331
  • caloriesfromfat 38 %
  • fat 14 g
  • satfat 5.4 g
  • monofat 6.1 g
  • polyfat 1.1 g
  • protein 32.6 g
  • carbohydrate 18.3 g
  • fiber 3.8 g
  • cholesterol 102 mg
  • iron 3.7 mg
  • sodium 321 mg
  • calcium 55 mg

How to Make It

  1. Preheat oven to 350°.

  2. Sprinkle lamb with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Place lamb in a shallow roasting pan coated with cooking spray. Add 1/2 cup water. Bake at 350° for 1 hour and 15 minutes. Remove lamb from oven; cool slightly. Remove meat from bones and chop; discard bones, fat, and gristle. Add 1 cup water to roasting pan, scraping pan to loosen browned bits. Place a zip-top plastic bag inside a 2-cup glass measure. Pour drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into a bowl, stopping before fat layer reaches opening; discard fat. Reserve lamb broth.

  3. Heat oil in a large nonstick skillet over medium-high heat. Add bell pepper and onion; sauté 1 minute. Stir in thyme, cloves, and garlic; sauté 1 1/2 minutes. Add tomato paste; cook 5 minutes or until paste begins to brown, stirring constantly. Stir in wine, celery, crushed red pepper, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Bring to a boil; cover, reduce heat, and simmer 30 minutes.

  4. Combine 1 tablespoon water and cornstarch, stirring with a whisk. Add lamb, reserved lamb broth, and cornstarch mixture to bell pepper mixture. Bring to a boil; cook 1 minute or until thick, stirring occasionally.