Carnero en Adobe - Tangy Braised Lamb Shanks
Author: Kitchens
  • 2 ancho chilies
  • 1 Cup boiling water
  • 2 Tablespoons vegetable oil
  • 4 lamb shanks; (about 1 pounds each)
  • 2 medium white onions; cut lengthwise
  • 1/3 Cup raisins
  • 2 Tablespoons piloncillo; Mexican hard brown sugar
  • 4 Cups garlic; minced
  • 3/8 teaspoon oregano
  • 1/2 teaspoon cumin
  • 28 ounces tomato; whole, peeled, undrained
  • 3/4 Cup beef stock
  • 4 bay leaf
  • 1 Tablespoon cider vinegar
  • romaine lettuce; shredded
  • black olives; pitted
  1. 1. Place chilies in small bowl with boiling water, let stand 1 hour
  2. Heat lard or oil in Dutch oven over med. heat until hot. Add 2 lamb shanks. Cook turning often, until brown on all sides about 20 minutes. Remove to plate. Repeat.
  3. Place chilies and 1/3 cup of the soaking liquid in a blender and process until smooth. Discard remaining soaking liquid.
  4. Remove and discard all but 2 TBS oil from Dutch oven. Add onions and saute' over medium heat about 4 mins. or until soft. Reduce heat to med-low and stir in raisins, sugar, garlic, oregano and cumin. Add chili puree and cook stirring constantly for 2 minutes.
  5. Add tomatoes, stock and bay leaves to pan. Heat to boiling. Add lamb shanks and simmer over low heat, covered, turning occasionally until lamb is very, very tender--about 2 to 2/12 hours.
  6. Remove lamb to serving platter and keep warm. Skim and discard fat from cooking sauce. Stir in vinegar. Heat sauce to boiling over medium-high heat and cook uncovered, stirring frequently until sauce is thickened--about 10 minutes. Spoon sauce over lamb.
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