Lamb Shanks Adobo

Lamb Shanks Adobo
Photo by Annabelle Breakey

Ingredients

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

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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