Lamb Shanks Adobo

Lamb Shanks Adobo
Photo by Annabelle Breakey

Ingredients

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