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Carnero En Adobe- Tangy Braised Lamb Shanks

Carnero En Adobe- Tangy Braised Lamb Shanks comes together with Boiling Water, Vegetable Oil, Garlic Minced, Tomato Whole Peeled, and Beef Stock. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 1 cup
• 2 tbsp
• 4 cup
• 28 oz
• 3/4 cup
• 1 tbsp

Method (preview)

1. 1

   Place chilies in small bowl with boiling water, let stand 1 hour 2.

2. 2

   Heat lard or oil in Dutch oven over med. heat until hot.

3. 3

   Add 2 lamb shanks.

4. 4

   Cook turning often, until brown on all sides about 20 minutes.

5. 5

   Remove to plate.

6. 6

   Repeat.

7. 7

   Place chilies and 1/3 cup of the soaking liquid in a blender and process until smooth.

8. 8

   Discard remaining soaking liquid.

9. 9

   Remove and discard all but 2 TBS oil from Dutch oven.

10. 10

    Add onions and saute' over medium heat about 4 mins. or until soft.

11. 11

    Reduce heat to med-low and stir in raisins, sugar, garlic, oregano and cumin.

12. 12

    Add chili puree and cook stirring constantly for 2 minutes.

13. 13

    Add tomatoes, stock and bay leaves to pan.

14. 14

    Heat to boiling.

15. 15

    Add lamb shanks and simmer over low heat, covered, turning occasionally until lamb is very, very tender--about 2 to 2/12 hours/ 6.

16. 16

    Remove lamb to serving platter and keep warm.

17. 17

    Skim and discard fat from cooking sauce.

18. 18

    Stir in vinegar.

19. 19

    Heat sauce to boiling over med.-high heat and cook uncovered, stirring frequently until sauce is thickened--about 10 minutes.

20. 20

    Spoon sauce over lamb.

21. 21

    Serve, garnished with lettuce and olives (Maybe even some quartered tomatoes).

22. 22

    Don't remove all the membrane, however, as something has to hold them together.