Lamb Shanks Adobo

Lamb Shanks Adobo
Photo by Annabelle Breakey

Ingredients

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

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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