Carnero en adobe is a comforting Mexican dish where tender lamb shanks are slow-cooked in a deep, complex sauce made from rehydrated ancho chilies, sweet piloncillo, and tangy cider vinegar. The result is meat that falls off the bone, coated in a glossy, savory-sweet gravy with subtle earthy notes from cumin and oregano. The slight heat of the chilies is balanced by the sweetness of raisins and sugar, creating a perfect harmony of flavors. This hearty main is ideal for weekend gatherings, festive dinners, or any occasion where you want to impress with a slow-cooked masterpiece. Serve it alongside refried beans and fresh lettuce for a complete, satisfying meal that feels both rustic and elegant.
Carnero En Adobe – Tangy Braised Lamb Shanks
Description
Carnero en adobe is a comforting Mexican dish where tender lamb shanks are slow-cooked in a deep, complex sauce made from rehydrated ancho chilies, sweet piloncillo, and tangy cider vinegar. The result is meat that falls off the bone, coated in a glossy, savory-sweet gravy with subtle earthy notes from cumin and oregano. The slight heat of the chilies is balanced by the sweetness of raisins and sugar, creating a perfect harmony of flavors. This hearty main is ideal for weekend gatherings, festive dinners, or any occasion where you want to impress with a slow-cooked masterpiece.Ingredients
Directions
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Remove lamb shanks from packaging and trim excess fat and membrane, leaving enough to hold the meat together.
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Place dried ancho chilies in a bowl, cover with 1 cup boiling water, and let stand for 1 hour to soften.
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Heat vegetable oil in a large Dutch oven over medium-high heat.
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Add two lamb shanks to the hot pot and brown on all sides, turning frequently, for about 20 minutes.
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Remove browned shanks to a plate and repeat the browning process with the remaining two shanks.
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Drain the soaked chilies, reserving 1/3 cup of the soaking liquid, and discard the rest.
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Blend the softened chilies and reserved soaking liquid in a blender until a smooth puree forms.
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Remove all but 2 tablespoons of oil from the Dutch oven, then add halved white onions.
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Sauté onions over medium heat for about 4 minutes until soft and translucent.
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Reduce heat to medium-low and stir in raisins, piloncillo, 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 whole peeled tomatoes, beef stock, and bay leaves to the pan, stirring to combine.
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Bring the sauce to a boil, then return the lamb shanks to the pot.
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Cover the pot, reduce heat to low, and simmer gently for 2.5 to 3 hours, turning shanks occasionally, until meat is very tender.
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Remove lamb shanks to a serving platter and cover with foil to keep warm.
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Skim and discard any excess fat from the surface of the cooking sauce.
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Stir cider vinegar into the sauce and bring to a boil over medium-high heat.
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Cook uncovered, stirring frequently, for about 10 minutes until the sauce thickens slightly.
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Spoon the thickened adobe sauce generously over the lamb shanks.
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Serve immediately, garnished with shredded romaine lettuce and pitted black olives.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 545.1kcal
- % Daily Value *
- Total Fat 33.2g52%
- Saturated Fat 11.2g56%
- Cholesterol 148.0mg50%
- Sodium 1082.1mg46%
- Total Carbohydrate 20.5g7%
- Dietary Fiber 1.6g7%
- Sugars 16.9g
- Protein 40.7g82%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
