Lamb adobo

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Adobo sauce
12 garlic cloves
4 cups orange juice
6 ancho chiles clean and stems removed
1 3 inch stick of canela [Mexican cinnamon]
2 tsp. black pepper
2 tsp. cumin
2 Tbsp. Mexican oregano
2 bay leaves
1/8 tsp. ground clove
2 Tbsp. cider vinegar
2 Tbsp. brown sugar
2 Tbsp. salt

  • In a dry sauce pan large enough to accommodate all the ingredients 
  • Over medium high heat lightly toast the garlic until lightly browned all over 
  • Add remaining ingredients and simmer until the chiles are softened
  • Cool slightly and puree until very smooth
  • In another large pan with a little oil in it heat to medium high and add 4 lamb shanks that have been salted and peppered on all sides
  • Brown all over, be patient as this is the most important part of making this dish
  • When they are well browned and smell irresistible add the adobo cover and bake at 325 for about 4 hours or until fork tender
  • You can refrigerate them and slowly reheat the next day or  serve immediately,  just clean off some of the grease with a spoon first.