Lamb Shanks Adobo

Lamb Shanks Adobo
Photo by Annabelle Breakey

Ingredients

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

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

Comments


Best Wine Deals

See More Deals





Snooth Media Network