Lamb Shanks Adobo

Name: Lamb Shanks Adobo
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)

12 ingredients

3 steps

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

1

Preheat the oven to 300 degrees Fahrenheit.
2

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.
3

Serve hot, garnished if you wish with onion and cilantro.