Lamb Shanks Adobo

Lamb Shanks Adobo
Photo by Annabelle Breakey

Ingredients

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

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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