Carnero En Adobe – Tangy Braised Lamb Shanks Recipe

Carnero En Adobe – Tangy Braised Lamb Shanks Recipe

Ingredients:

2 ancho-dilies
2 Tbsps of veggie oil
2 medium onions (white); halved
2 Tbsps of Piloncillo hardsauce
3/8 tsp of oregano
28 ounces of whole tomato; peeled
4 bayleaf
1 c of boiled water
1 lettuce (Romaine); shredded
4 shanks of lamb
1/3 c of raisins
4 c of minced garlic
1/2 tsp of cumin
3/4 c of beef broth
1 Tbsp of vinegar cider
Pitted olives (black)

Instructions:

Have chilies placed in bowl w/ boiled water, stand for an hour. You heat the oil or lard in Dutch-oven placed over mid-heat ’til heated thoroughly.
Add the shanks then cook for 20 mins. Turn often ’til browned on every side. Transfer into plates.

Place the chilies & 1/3 c of water where the chilies were soaked in your blender & process ’til smooth. You can discard the rest of liquid.
Reserve 2 Tbsps of oil taken from the Dutch oven then discard the rest. Add the onions & saute them over mid-heat for 4 minutes or ’til soft.

Adjust to medium-low heat then add sugar, raisins, oregano, cumin & garlic. Add the pureed chili then cook. Constantly stir mixture for two minutes.
You then add the stock, bayleaves and tomatoes into pan. Bring to a boil then add the shanks & simmer it for about 2 – 2 & 1/2 hrs over low-heat w/ cover. Turn occasionally ’til lamb becomes very tender.

Transfer meat into serving plates, keep heated. Skim & discard the fat coming from the sauce. Pour the vinegar in. Heat ’til it boils over mid-heat then cook w/ cover. Stir frequently for 10 mins ’til sauce becomes thick. Spoon the sauce into meat then serve. You may garnish it w/ oilves & lettuce.

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