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

You can never have too many main course recipes, so give Lamb Shanks Adobo a try. This recipe serves 4. One serving contains 538 calories, 46g of protein, and 17g of fat. From preparation to the plate, this recipe takes about 2 hours and 45 minutes. A mixture of kosher salt, brown sugar, cider vinegar, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the canolan oil you could follow this main course with the Cherry-Apricot Turnovers as a dessert. It is a good option if you're following a gluten free and dairy free diet.

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