🫙 From the Spice Rack
Carnero En Adobe - Tangy Braised Lamb Shanks
2 Ancho chilies 1 c Boiling water 2 tb Vegetable oil 4 Lamb shanks 2 md White onions, halved 1/3 c Raisins 2 tb Piloncillo, Mexican hard -sauce 4 c Garlic, minced 3/8 ts Oregano
mexicanmaineasy
Ingredients8 items
Ingredients
- 2ancho chilies
- 1c boiling water
- 2tb vegetable oil
- 4lamb shanks
- 2md white onions, halved
- 1/3c raisins
- 2tb piloncillo, mexican hard
- 3/8ts oregano
Directions
- 1
2 Ancho chilies 1 c Boiling water 2 tb Vegetable oil 4 Lamb shanks 2 md White onions, halved 1/3 c Raisins 2 tb Piloncillo, Mexican hard -sa
- 2
Place chilies in small bowl with boiling water, let stand 1 hour 2
- 3
Heat lard or oil in Dutch oven over med
- 4
heat until hot
- 5
Add 2 lamb shanks
- 6
Cook turning often, until brown on all sides about 20 minutes
- 7
Remove to plate
- 8
Place chilies and 1/3 cup of the soaking liquid in a blender and process until smooth