Lamb Shanks Adobo
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Ingredients
ADOBO
8 raw garlic cloves
6 dried ancho chiles*, peeled from stems, seeds and wiped with a damp cloth
1 cup freshly squeezed orange juice
2 tablespoons brown sugar
2 tablespoons dried mexican oregano*
2 tablespoons apple cider vinegar
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
2 teaspoons ground cumin
⅛ a teaspoon of ground cloves
1 stick of canela * (Mexican cinnamon) or regular cinnamon, about 3 inches long
2 dried bay leaves
sheepmeat
4 lamb drumsticks (about 1 pound each)
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons canola oil
Finely chopped white onion and coriander
To make
Cooking time: 2 3/4 hours. Jeff Smedstad, chef and owner of the Elote Cafe in Sedona, Arizona, learned the secrets of making great adobos (a type of chili sauce) in the markets of central Mexico. This lamb dish is taken from his new book "Elote Cafe Cookbook".
Prepare the adobo: In a medium-sized dry heavy saucepan over medium-high heat, saute the garlic, turning occasionally, until softened and brown, 12 to 15 minutes. Remove from the mold. Add the chili to the pan and cook, turning once, until fragrant, about 30 seconds, taking care not to burn them.Carefully pour the orange juice into the pan. Add the rest of the adobo ingredients, then peel the garlic and add to the pan. Cover and bring to a boil, then reduce the heat and simmer until the chili is tender, about 10 minutes.Remove the canela and bay leaf and leave. Cool the adobo slightly, then whisk in a blender until smooth.Preheat the oven to 325 degrees. Prepare the lamb: sprinkle the drumsticks with salt and pepper. Heat the oil in a heavy large saucepan over medium-high heat, then fry 2 drumsticks at a time, turning occasionally, until golden brown, 7-8 minutes per serving. When the shins are browned, transfer to a 9-by-13-inch baking dish.Drain the fat from the pan, then add the adobo and remaining seasonings and bring to a boil over high heat, stirring occasionally. Water the shins. If necessary, add hot water so that the liquid half covers the lower legs. Cover the dish with foil. Bake, turning the drumsticks over every hour, until the meat is very tender when pierced, for 2 hours.Transfer the shins to a platter; cover with foil. Pour the adobo into a saucepan. Remove the skin and remove the fat. Cook over medium-high heat until the meat thickens enough to coat, about 10 minutes. Open the shins, pour the sauce over them, and sprinkle with the onion and cilantro.* Search in the Latin American food or spice section of a supermarket or at a Latin American market.Prepare in advance: follow step 5; refrigerate, covered, for up to 1 day. To continue, reheat for approximately 1 1/2 hours at 325 degrees.Note: A nutritional analysis is provided for each serving.
Prepare the adobo: In a medium-sized dry heavy saucepan over medium-high heat, saute the garlic, turning occasionally, until softened and brown, 12 to 15 minutes. Remove from the mold. Add the chili to the pan and cook, turning once, until fragrant, about 30 seconds, taking care not to burn them.Carefully pour the orange juice into the pan. Add the rest of the adobo ingredients, then peel the garlic and add to the pan. Cover and bring to a boil, then reduce the heat and simmer until the chili is tender, about 10 minutes.Remove the canela and bay leaf and leave. Cool the adobo slightly, then whisk in a blender until smooth.Preheat the oven to 325 degrees. Prepare the lamb: sprinkle the drumsticks with salt and pepper. Heat the oil in a heavy large saucepan over medium-high heat, then fry 2 drumsticks at a time, turning occasionally, until golden brown, 7-8 minutes per serving. When the shins are browned, transfer to a 9-by-13-inch baking dish.Drain the fat from the pan, then add the adobo and remaining seasonings and bring to a boil over high heat, stirring occasionally. Water the shins. If necessary, add hot water so that the liquid half covers the lower legs. Cover the dish with foil. Bake, turning the drumsticks over every hour, until the meat is very tender when pierced, for 2 hours.Transfer the shins to a platter; cover with foil. Pour the adobo into a saucepan. Remove the skin and remove the fat. Cook over medium-high heat until the meat thickens enough to coat, about 10 minutes. Open the shins, pour the sauce over them, and sprinkle with the onion and cilantro.* Search in the Latin American food or spice section of a supermarket or at a Latin American market.Prepare in advance: follow step 5; refrigerate, covered, for up to 1 day. To continue, reheat for approximately 1 1/2 hours at 325 degrees.Note: A nutritional analysis is provided for each serving.
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Author:Admin
Published: 11/20/2023 7:49 PM
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