Lamb Shanks Adobo

Name: Lamb Shanks Adobo
Prep time: 2 h 45 min
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings ADOBO; 6 dried ancho chiles*, stemmed, seeded, and wiped clean with a damp cloth; 1 teaspoon freshly ground black pepper; 2 teaspoons freshly ground black pepper; 2 Tbsps packed brown sugar; 2 Tbsps canola oil; 2 Tbsps cider vinegar; 1 stick canela* (Mexican cinnamon) or regular cinnamon, about 3 in. long; 2 dried bay leaves; 8 garlic cloves, unpeeled; 0 teaspoons ground cloves; 2 teaspoons ground cumin; 1 teaspoon kosher salt; 2 teaspoons kosher salt; 4 servings LAMB; 4 lamb shanks (about 1 lb. each); 4 servings Finely chopped white onion and cilantro; 1 quart fresh orange juice; 2 Tbsps dried Mexican oregano

Lamb Shanks Adobo might be just the main course you are searching for. This recipe serves 4. Watching your figure? This gluten free and dairy free recipe has 538 calories, 46g of protein, and 17g of fat per serving. If you have pepper, regular cinnamon, mexican oregano, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

Make adobo: In a dry, heavy medium saucepan over medium heat, roast garlic, turning occasionally, until softened and speckled brown, 12 to 15 minutes.

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Garlic

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Sauce Pan

Remove from pan.

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Frying Pan

Add chiles to pan and toast, turning once, until fragrant, about 30 seconds, taking care not to let them burn.

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Chili Pepper

Toast

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Frying Pan

Carefully pour orange juice into pan.

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Orange Juice

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Frying Pan

Add remaining adobo ingredients, then peel garlic and add to pan. Cover and bring to a boil, then reduce heat and simmer until chiles are softened, about 10 minutes.

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Chili Pepper

Garlic

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Frying Pan

Lift out canela and bay leaves and reserve. Cool adobo slightly, then pure in a blender until very smooth.

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Bay Leaves

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Blender

Preheat oven to 32

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Oven

Sprinkle shanks with salt and pepper.

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Salt And Pepper

Heat oil in a heavy, large pot over medium-high heat, then brown 2 shanks at a time, turning occasionally, until golden brown, 7 to 8 minutes per batch. As shanks are browned, transfer to a 9- by 13-in. baking dish.

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Cooking Oil

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Baking Pan

Pot

Discard fat from pot, then add adobo and reserved seasonings and bring to a boil over high heat, stirring.

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Seasoning

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Pot

Pour over shanks. If needed, add hot water so liquid comes halfway up shanks. Seal dish with foil.

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Water

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Aluminum Foil

Bake, turning shanks every hour, until meat is very tender when pierced, 2 hours.

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Meat

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Oven

Transfer shanks to a platter; cover with foil.

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Aluminum Foil

Pour adobo into a saucepan. Skim and discard fat. Boil over medium-high heat until thick enough to coat meat, about 10 minutes. Uncover shanks, pour sauce on top, and sprinkle with onion and cilantro.

Ingredients you will need

Cilantro