Lamb Shanks Adobo

Lamb Shanks Adobo
Photo by Annabelle Breakey

Ingredients

  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • Finely chopped white onion and cilantro
  • 6 dried ancho chiles*, stemmed, seeded, and wiped clean with a damp cloth
  • 2 tablespoons canola oil
  • 4 lamb shanks (about 1 lb. each)
  • 2 teaspoons kosher salt
  • + 12 more ingredients
    • 2 tablespoons cider vinegar
    • 2 dried bay leaves
    • 2 tablespoons dried Mexican oregano*
    • 1 qt. fresh orange juice
    • 2 tablespoons packed brown sugar
    • 8 garlic cloves, unpeeled
    • ADOBO
    • 1 stick canela* (Mexican cinnamon) or regular cinnamon, about 3 in. long
    • LAMB
    • 2 teaspoons ground cumin
    • 1/8 teaspoon ground cloves
    • 2 teaspoons freshly ground black pepper

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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