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Carnero En Adobe – Tangy Braised Lamb Shanks

Carnero en Adobe - Tangy Braised Lamb Shanks recipe image
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.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 545.1
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
  • 2 Ancho Chilies
  • 3/8 teaspoons Oregano
  • 1 cups Boiling water
  • 1/2 teaspoons Cumin
  • 2 tablespoons Vegetable oil
  • 28 oz Tomato, whole peeled
  • 4 Lamb Shanks
  • 3/4 cups Beef stock
  • 2 md White onions, halved 4 Bay leaf
  • 1/3 cups Raisins
  • 1 tablespoons Cider vinegar
  • 2 tablespoons Piloncillo, Mexican hard Romaine lettuce, shredded
Directions
  1. 1
    Remove lamb shanks from packaging and trim excess fat and membrane, leaving enough to hold the meat together.
  2. 2
    Place dried ancho chilies in a bowl, cover with 1 cup boiling water, and let stand for 1 hour to soften.
  3. 3
    Heat vegetable oil in a large Dutch oven over medium-high heat.
  4. 4
    Add two lamb shanks to the hot pot and brown on all sides, turning frequently, for about 20 minutes.
  5. 5
    Remove browned shanks to a plate and repeat the browning process with the remaining two shanks.
  6. 6
    Drain the soaked chilies, reserving 1/3 cup of the soaking liquid, and discard the rest.
  7. 7
    Blend the softened chilies and reserved soaking liquid in a blender until a smooth puree forms.
  8. 8
    Remove all but 2 tablespoons of oil from the Dutch oven, then add halved white onions.
  9. 9
    Sauté onions over medium heat for about 4 minutes until soft and translucent.
  10. 10
    Reduce heat to medium-low and stir in raisins, piloncillo, oregano, and cumin.
  11. 11
    Pour in the chili puree and cook, stirring constantly, for 2 minutes to toast the spices.
  12. 12
    Add whole peeled tomatoes, beef stock, and bay leaves to the pan, stirring to combine.
  13. 13
    Bring the sauce to a boil, then return the lamb shanks to the pot.
  14. 14
    Cover the pot, reduce heat to low, and simmer gently for 2.5 to 3 hours, turning shanks occasionally, until meat is very tender.
  15. 15
    Remove lamb shanks to a serving platter and cover with foil to keep warm.
  16. 16
    Skim and discard any excess fat from the surface of the cooking sauce.
  17. 17
    Stir cider vinegar into the sauce and bring to a boil over medium-high heat.
  18. 18
    Cook uncovered, stirring frequently, for about 10 minutes until the sauce thickens slightly.
  19. 19
    Spoon the thickened adobe sauce generously over the lamb shanks.
  20. 20
    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.

Keywords: adobe, ancho, beef, braised, carnero, chili, cumin, lamb, mexican, oregano, piloncillo, raisins, sauce, shanks, slow-cooked, tender, tomato, vinegar
Read it online: https://www.chefs-mate.com/recipe/carnero-en-adobe-tangy-braised-lamb-shanks-2/