Lamb Shanks in Adobo Sauce

Recipe printed from chiknpastry.com

Lamb Shanks in Adobo Sauce
Adapted from The Elote Cafe Cookbook; serves at least 4

Wine note: we got extra-fancy and did a special wine-pairing for this dish. we tried out two Spanish Rioja wines, and while I can't remember the names of them, I'll say this: we bought one from 2001 and one from a 2006 vintage. They were both amazing, especially the 2001, but the 2006 went much better with the food. not too rich, but plenty of heft and spice to stand up to the shanks. a nice Syrah or Malbec would also be really tasty.

one other note: I'm betting this dish would be great with short ribs instead of lamb shanks, too. Really any meat - adobo sauce is versatile like that.

time commitment: 3-4 hours (1 hour active time)

ingredients
adobo sauce
12 garlic cloves, peeled, whole
3 dried ancho chiles*, stemmed
3 dried guajillo chiles*, stemmed
3 dried chipotle chiles*, stemmed
4 c fresh orange juice
2 T packed brown sugar
2 T dried oregano (Mexican oregano, if you have it)
2 T cider vinegar
2 t kosher salt
2 t freshly ground black pepper
2 t ground cumin
1/8 t ground cloves
1 stick canela (Mexican cinnamon) or regular cinnamon, about 3 in. long
2 dried bay leaves

lamb
4 lamb shanks (about 1 lb. each)
1 t kosher salt
1 t freshly ground black pepper
2 T canola oil

pickled onions
1/2 red onion, thinly sliced
1 1/2 t salt
1/2 t pepper
1 T cider vinegar
2 t olive oil
2 t oregano (Mexican if you have it) 

2 T sesame seeds, for garnish
cilantro, chopped, for garnish

instructions
Make the adobo sauce. In a dry, heavy medium saucepan over medium heat, roast garlic cloves, turning occasionally, until softened and speckled brown, ~12 minutes. Remove from pan. Add chiles to pan and toast, turning once, until fragrant, about 30 seconds, taking care not to let them burn.

Carefully pour orange juice into pan. Add remaining adobo ingredients, then add garlic back to pan. Cover and bring to a boil, then reduce heat and simmer until chiles are softened, about 10 minutes.

Lift out cinnamon and bay leaves and reserve. Cool adobo slightly, then purée in a blender until very smooth. Season with additional salt and pepper, if needed.

Preheat oven to 325 F.

Prepare lamb. Sprinkle shanks with salt and pepper. Heat oil in a heavy, large pot (preferably a 6-7 quart Dutch oven) over medium-high heat, then brown 2 shanks at a time, turning occasionally, until golden brown, 7 to 8 minutes per batch. Return all shanks to the pot, or place them all in a large enough baking dish if you don't have a big enough pot to hold them all. Cover shanks with adobo sauce, and add reserved cinnamon and bay leaves. If the liquid doesn't come up halfway over the shanks, add some water (or beef broth, if you want) to make up the difference. You'll probably have plenty of liquid, but it also depends on the size of your pot.

Cover and place in oven and braise, turning shanks every hour, until meat is very tender when pierced, 2-3 hours. (If you want, you can do this part 1-2 days before you're serving this dish. Let the shanks cool, cover, and refrigerate. Reheat over medium heat, scraping fat from the top first, and let shanks heat up, then follow the next instructions.)

Meanwhile, Pickle the onion. (Do this the day of; skip this step if you're preparing shanks in advance.) Put sliced onions in a bowl and add the pickling ingredients. Let sit at room temperature for at least 30 minutes.

Transfer shanks to a platter and cover with foil. Pour adobo into a saucepan if you used a baking dish. Skim and discard as much fat as you can - there will be a film on the top of the pot. Boil sauce over medium-high heat until thick enough to coat meat, about 10 minutes. Uncover shanks, pour sauce on top, and sprinkle with pickled onions, sesame seeds, and cilantro.

*Find in the Latino foods aisle or spice aisle of a supermarket, or at a Latino market

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