This Carnero En Adobe transforms humble lamb shanks into a luxurious, melt-in-your-mouth centerpiece. The meat is slow-braised in a complex adobo sauce built from rehydrated ancho chilies, providing a deep, smoky heat balanced by the sweetness of piloncillo and raisins. The sauce is further brightened with cider vinegar and earthy cumin, creating a flavor profile that is both robust and nuanced. The lamb becomes incredibly tender, falling off the bone, while the sauce reduces to a glossy, savory glaze. It’s a comforting yet sophisticated dish perfect for special weekend dinners, holiday gatherings, or whenever you want to indulge in slow-cooked comfort food. Serve with refried beans and fresh lettuce for a complete Mexican-inspired feast.
Carnero En Adobe–Tangy Braised Lamb Shanks
Description
This Carnero En Adobe transforms humble lamb shanks into a luxurious, melt-in-your-mouth centerpiece. The meat is slow-braised in a complex adobo sauce built from rehydrated ancho chilies, providing a deep, smoky heat balanced by the sweetness of piloncillo and raisins. The sauce is further brightened with cider vinegar and earthy cumin, creating a flavor profile that is both robust and nuanced. The lamb becomes incredibly tender, falling off the bone, while the sauce reduces to a glossy, savory glaze. It’s a comforting yet sophisticated dish perfect for special weekend dinners, holiday gatherings, or whenever you want to indulge in slow-cooked comfort food. Serve with refried beans and fresh lettuce for a complete Mexican-inspired feast.Ingredients
Directions
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Place ancho chilies in a small bowl, cover with boiling water, and let stand for 1 hour to soften.
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Heat vegetable oil in a large Dutch oven over medium heat.
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Pat lamb shanks dry and season with salt and pepper.
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Add two lamb shanks to the hot pot and brown on all sides, about 20 minutes total.
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Remove browned shanks to a plate and repeat with the remaining shanks.
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Drain the soaked chilies, reserving 1/3 cup of the soaking liquid.
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Place chilies and reserved liquid in a blender and process until smooth.
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Remove all but 2 tablespoons of oil from the Dutch oven.
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Add sliced onions to the pot and sauté over medium heat until soft, about 4 minutes.
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Reduce heat to medium-low and stir in raisins, piloncillo, garlic, oregano, and cumin.
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Pour in the chili puree and cook, stirring constantly, for 2 minutes to toast the spices.
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Add canned tomatoes (crushed), beef stock, and bay leaves to the pan.
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Bring the mixture to a boil.
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Nestle the lamb shanks back into the pot, ensuring they are partially submerged.
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Cover and simmer on low heat, turning occasionally, until lamb is very tender, about 2 to 2.5 hours.
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Transfer lamb shanks to a serving platter and keep warm.
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Skim and discard excess fat from the cooking sauce.
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Stir cider vinegar into the sauce.
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Bring sauce to a boil over medium-high heat.
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Cook uncovered, stirring frequently, until sauce thickens, about 10 minutes.
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Spoon the thickened sauce over the lamb shanks.
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Serve garnished with shredded lettuce and pitted black olives.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 1473.0kcal
- % Daily Value *
- Total Fat 50.9g79%
- Saturated Fat 15.5g78%
- Cholesterol 183.1mg62%
- Sodium 1209.1mg51%
- Total Carbohydrate 205.8g69%
- Dietary Fiber 43.0g172%
- Sugars 38.9g
- Protein 82.5g165%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
