Lamb Shanks Adobo

Lamb Shanks Adobo
Photo by Annabelle Breakey

Ingredients

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

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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