Lamb Shanks Adobo

Lamb Shanks Adobo
Photo by Annabelle Breakey

Ingredients

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

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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