Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 2 Ratings

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.

Source: Better Homes and Gardens


Credit: Carson Downing

Recipe Summary

40 mins
2 hrs
2 hrs 40 mins
4 lamb shanks, 4 cups polenta, + 3 cups sauce


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

579 calories; fat 12g; cholesterol 150mg; saturated fat 3g; carbohydrates 45g; mono fat 4g; poly fat 3g; insoluble fiber 4g; sugars 6g; protein 54g; vitamin a 485.9IU; vitamin c 30.2mg; thiamin 0.2mg; riboflavin 0.5mg; niacin equivalents 14.4mg; vitamin b6 0.4mg; folate 60.5mcg; vitamin b12 4.6mcg; sodium 762mg; potassium 987mg; calcium 40mg; iron 6.6mg.