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Carnero En Adobe–Tangy Braised Lamb Shanks

Carnero en Adobe--Tangy Braised Lamb Shanks recipe image
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.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 1473.0
Dietary: Gluten-free
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
  • 2 ea Ancho chilies
  • 1 cup Boiling water
  • 2 tablespoon Vegetable oil
  • 4 ea Lamb shanks; (about 1 lb ea)
  • 2 ea Med White onions; cut lengthwise
  • 1/3 cup Raisins
  • 2 tablespoon Piloncillo; mexican hard sugar
  • 4 cup Garlic; minced
  • 3/8 teaspoon Oregano
  • 1/2 teaspoon Cumin
  • 28 ounce Tomato; whole peeled undrained
  • 3/4 cup Beef stock
  • 4 ea Bay leaf
  • 1 tablespoon Cider vinegar
  • 1 head Romaine lettuce; shredded
  • 1 jar Black olives; pitted
Directions
  1. 1
    Place ancho chilies in a small bowl, cover with boiling water, and let stand for 1 hour to soften.
  2. 2
    Heat vegetable oil in a large Dutch oven over medium heat.
  3. 3
    Pat lamb shanks dry and season with salt and pepper.
  4. 4
    Add two lamb shanks to the hot pot and brown on all sides, about 20 minutes total.
  5. 5
    Remove browned shanks to a plate and repeat with the remaining shanks.
  6. 6
    Drain the soaked chilies, reserving 1/3 cup of the soaking liquid.
  7. 7
    Place chilies and reserved liquid in a blender and process until smooth.
  8. 8
    Remove all but 2 tablespoons of oil from the Dutch oven.
  9. 9
    Add sliced onions to the pot and sauté over medium heat until soft, about 4 minutes.
  10. 10
    Reduce heat to medium-low and stir in raisins, piloncillo, garlic, oregano, and cumin.
  11. 11
    Pour in the chili puree and cook, stirring constantly, for 2 minutes to toast the spices.
  12. 12
    Add canned tomatoes (crushed), beef stock, and bay leaves to the pan.
  13. 13
    Bring the mixture to a boil.
  14. 14
    Nestle the lamb shanks back into the pot, ensuring they are partially submerged.
  15. 15
    Cover and simmer on low heat, turning occasionally, until lamb is very tender, about 2 to 2.5 hours.
  16. 16
    Transfer lamb shanks to a serving platter and keep warm.
  17. 17
    Skim and discard excess fat from the cooking sauce.
  18. 18
    Stir cider vinegar into the sauce.
  19. 19
    Bring sauce to a boil over medium-high heat.
  20. 20
    Cook uncovered, stirring frequently, until sauce thickens, about 10 minutes.
  21. 21
    Spoon the thickened sauce over the lamb shanks.
  22. 22
    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.

Keywords: lamb shanks, carnero en adobo, braised lamb, ancho chili, mexican lamb, slow cooked, piloncillo, comfort food, smoky sauce, weekend dinner, fall off the bone, spicy savory, traditional recipe, meat braise, cumin oregano, garlic onion, tomato sauce, beef stock, garnish lettuce, refried beans
Read it online: https://www.chefs-mate.com/recipe/carnero-en-adobe-tangy-braised-lamb-shanks/