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Receta Carnero En Adobe Tangy Braised Lamb Shanks
by Global Cookbook

Carnero En Adobe Tangy Braised Lamb Shanks
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Ingredientes

  • 2 x Ancho chilies
  • 1 c. Boiling water
  • 2 Tbsp. Vegetable oil
  • 4 x Lamb shanks
  • 2 med White onions, halved
  • 1/3 c. Raisins
  • 2 Tbsp. Piloncillo, Mexican hard sauce
  • 4 c. Garlic, chopped
  • 3/8 tsp Oregano
  • 1/2 tsp Cumin
  • 28 ounce Tomato, whole peeled
  • 3/4 c. Beef stock
  • 4 x Bay leaf
  • 1 Tbsp. Cider vinegar Romaine lettuce, shredded Black olives, pitted

Direcciones

  1. Place chilies in small bowl with boiling water, let stand 1 hour
  2. Heat lard or possibly oil in Dutch oven over med. heat till warm. Add in 2 lamb shanks. Cook turning often, till brown on all sides about 20 min. Remove to plate.
  3. Repeat.
  4. Place chilies and 1/3 c. of the soaking liquid in a blender and process till smooth. Throw away remaining soaking liquid.
  5. Remove and throw away all but 2 TBS oil from Dutch oven. Add in onions and saute/fry' over medium heat about 4 mins. or possibly till soft. Reduce heat to med-low and stir in raisins, sugar, garlic, oregano and cumin. Add in chili puree and cook stirring constantly for 2 min.
  6. Add in tomatoes, stock and bay leaves to pan. Heat to boiling. Add in lamb shanks and simmer over low heat, covered, turning occasionally till lamb is very, very tender-about 2 to 2/12 hrs/
  7. Remove lamb to serving platter and keep hot. Skim and throw away fat from cooking sauce. Stir in vinegar. Heat sauce to boiling over med.-high heat and cook uncovered, stirring frequently till sauce is thickened-about 10 min. Spoon sauce over lamb. Serve, garnished with lettuce and olives (Maybe even some quartered tomatoes). Accompany with Refried Beans garnished as desired with shredded cheese and diced white onions. I recommend with shanks which you clean them as well as possible of as much fat as possible plus which white membrane. Do not remove all the membrane, however, as something has to hold them together.