Recipes and Cooking Orange-Tequila Lamb Shanks 5.0 (2) Add your rating & review The tequila sauce in this lamb shanks recipe gives the dish Mexican flavor, while jalapeno peppers add heat. Make this recipe for your next Mexican dinner night to impress everyone at your table. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on January 25, 2017 Print Rate It Share Share Tweet Pin Email Photo: Carson Downing Prep Time: 40 mins Bake Time: 2 hrs Total Time: 2 hrs 40 mins Servings: 4 Yield: 4 lamb shanks, 4 cups polenta, + 3 cups sauce Jump to Nutrition Facts Ingredients 2 oranges 1 tablespoon vegetable oil 4 meaty lamb shanks (3 to 4 lb.) 1 large onion, sliced and separated into rings 1 fresh jalapeño chile pepper, seeded and finely chopped* 3 cloves garlic, minced ⅓ cup tequila 1 ½ cup chicken broth 1 cup chopped tomato ½ cup fruity red wine, such as Pinot Noir 1 ½ teaspoon snipped fresh rosemary ½ teaspoon salt Hot cooked polenta, rice, or pasta Directions Preheat oven to 350°F. Remove 1 tsp. zest and squeeze 1/2 cup juice from oranges; set aside. In a 4-qt. ovengoing Dutch oven heat oil over medium-high heat. Add lamb shanks and cook until browned on all sides. Remove from Dutch oven. For sauce, add onion, jalapeño pepper, and garlic to drippings in Dutch oven. Cook 5 minutes or until onion is tender, stirring occasionally. Carefully add tequila. Cook 4 minutes or until nearly evaporated, stirring to scrape up any crusty brown bits. Stir in orange zest and juice and next five ingredients (through salt). Bring to boiling. Return lamb shanks to Dutch oven. Cover and transfer to oven. Bake 2 to 2 1/2 hours or until meat is tender. Serve lamb shanks with polenta. Skim fat from sauce; discard. Spoon sauce over shanks and polenta. If desired, sprinkle with additional orange zest and rosemary. * Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them. Rate it Print Nutrition Facts (per serving) 579 Calories 12g Fat 45g Carbs 54g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 579 % Daily Value * Total Fat 12g 15% Saturated Fat 3g 15% Cholesterol 150mg 50% Sodium 762mg 33% Total Carbohydrate 45g 16% Total Sugars 6g Protein 54g Vitamin C 30.2mg 151% Calcium 40mg 3% Iron 6.6mg 37% Potassium 987mg 21% Folate, total 60.5mcg Vitamin B-12 4.6mcg Vitamin B-6 0.4mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.