Lamb Shanks Adobo

Lamb Shanks Adobo
Photo by Annabelle Breakey

Ingredients

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

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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