Lamb Shanks Adobo

Lamb Shanks Adobo
Photo by Annabelle Breakey

Ingredients

  • 8 garlic cloves, unpeeled
  • Finely chopped white onion and cilantro
  • 1 teaspoon freshly ground black pepper
  • Finely chopped white onion and cilantro
  • 2 teaspoons freshly ground black pepper
  • 6 dried ancho chiles*, stemmed, seeded, and wiped clean with a damp cloth
  • 4 lamb shanks (about 1 lb. each)
  • + 31 more ingredients
    • 2 teaspoons kosher salt
    • 1 stick canela* (Mexican cinnamon) or regular cinnamon, about 3 in. long
    • 1/8 teaspoon ground cloves
    • 1/8 teaspoon ground cloves
    • 2 tablespoons cider vinegar
    • ADOBO
    • 2 teaspoons freshly ground black pepper
    • 6 dried ancho chiles*, stemmed, seeded, and wiped clean with a damp cloth
    • ADOBO
    • 8 garlic cloves, unpeeled
    • 4 lamb shanks (about 1 lb. each)
    • LAMB
    • 2 tablespoons dried Mexican oregano*
    • 2 dried bay leaves
    • 2 tablespoons dried Mexican oregano*
    • 2 dried bay leaves
    • 1 teaspoon kosher salt
    • 2 tablespoons cider vinegar
    • 1 qt. fresh orange juice
    • 2 tablespoons packed brown sugar
    • 1 teaspoon kosher salt
    • 2 tablespoons packed brown sugar
    • 1 qt. fresh orange juice
    • 1 stick canela* (Mexican cinnamon) or regular cinnamon, about 3 in. long
    • 2 teaspoons ground cumin
    • 2 teaspoons ground cumin
    • 2 teaspoons kosher salt
    • 1 teaspoon freshly ground black pepper
    • 2 tablespoons canola oil
    • LAMB
    • 2 tablespoons canola oil

1. Make adobo: In a dry, heavy medium saucepan over medium heat, roast garlic, turning occasionally, until softened and speckled brown, 12 to 15 minutes. Remove from pan. Add chiles to pan and toast, turning once, until fragrant, about 30 seconds, taking care not to let them burn. 2. Carefully po...

View full recipe at My Recipes

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