Lamb Shank Barbacoa

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by Chef Jeff Smedstad

azfamily.com

Posted on July 17, 2012 at 5:00 AM

Updated Monday, Jul 16 at 2:46 PM


4 cups water
1 cup Vinegar
1/4 cup each salt and pepper
2 Tbsp brown sugar
2 Pasilla chiles
4 arbol
10 garlic cloves
1 medium onion, quartered
12 cloves
2 Tbsp Allspice
1 Tbsp Cumin
12 Bay leaves
1/4 cup Oregano

6 large Lamb Shanks
oil as needed

2 cups each; diced carrot, diced onion and garbanzo beans
2 12 oz containers dark beer
4 cups water

Blend spices first 4 cups water, vinegar and chiles pour over lamb to marinate and refrigerate overnight.
The next day heat oven to 300 degrees. Shake excess marinade from meat and reserve. Heat a small amount of oil in a dutch oven over medium high and brown lamb on all sides. Stir in water and beer. Cover and bake for 4 hours, add carrots garbanzos and onion during the last hour until fork tender. Remove from oven. Skim fat from surface, serve shanks in a bowl. Pour broth and vegetables over the top. Serve with corn tortillas and rice.
 

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