Lamb Shanks Adobo

Name: Lamb Shanks Adobo
Prep time: 10 min
Cook time: 3 h
Total time: 3 h 10 min
Yield: 4-6 serving(s)
Ingredients: 4 lbs lamb shanks, cut into 2-inch thick slices by your butcher; 1/2 cup red chili powder (mild to medium, preferably New Mexican chile); 2 cups lamb, chicken or 2 cups veal stock; 1 (15 ounce) can crushed tomatoes with juice; 1 medium onion, chopped; 1 canned chipotle chile; 1 teaspoon adobo sauce, from the canned chipotle; 1 tablespoon sherry wine or 1 tablespoon cider vinegar; 3 garlic cloves; 1 teaspoon crumbled dried Mexican oregano or 1 teaspoon marjoram; 2 bay leaves; minced onion and cilantro (to garnish)

Submitted by zeldaz51

"A super-easy Cheryl Alters Jamison recipe from Tasting New Mexico. She recommends using Churro (a breed valued for wool as well as meat) lamb, if it's available to you. If you use very large shanks, the leftovers are good shredded as taco meat. I cook them whole, rather than cut."

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Ready In:: 3hrs 10mins
Ingredients:: 12
Serves:: 4-6

ingredients

4 lbs lamb shanks, cut into 2-inch thick slices by your butcher
¹⁄₂ cup red chili powder (mild to medium, preferably New Mexican chile)
2 cups lamb, chicken or 2 cups veal stock
1 (15 ounce) can crushed tomatoes with juice
1 medium onion, chopped
1 canned chipotle chile
1 teaspoon adobo sauce, from the canned chipotle
1 tablespoon sherry wine or 1 tablespoon cider vinegar
3 garlic cloves
1 teaspoon crumbled dried Mexican oregano or 1 teaspoon marjoram
2 bay leaves
minced onion and cilantro (to garnish)

directions

Preheat the oven to 300 degrees Fahrenheit.
Mix together the lamb shanks and other ingredients in a Dutch oven or other heavy pan. Bake uncovered for about 3 hours. Stir up from the bottom after about 2 hours, then continue baking until the meat is tender and pulls easily away from the bones. If the sauce remains very thin, remove the lamb with a slotted spoon, place the pan on a stove burner, and reduce the sauce until it is thick enough to heavily coat a spoon, then pour the sauce over the lamb.
Serve hot, garnished if you wish with onion and cilantro.

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RECIPE SUBMITTED BY

zeldaz51

United States

<p>This site has gotten so horribly bad over the past couple of years, I have stopped using it to manage my recipes and have gone over to using another one, which I have been forbidden to mention on Food.com. It's no secret that there are competitors; send me a message if you are in the same boat and would like to know. For now, I only frequent a few of the forums and that's it. The Titanic has sailed!</p>

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