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Ingredients

• ADOBO
• 8 garlic cloves, unpeeled
• 6 dried ancho chiles*, stemmed, seeded, and wiped clean with a damp cloth
• 1 qt. fresh orange juice
• 2 tablespoons packed brown sugar
• 2 tablespoons dried Mexican oregano*
• 2 tablespoons cider vinegar
• 2 teaspoons kosher salt
• 2 teaspoons freshly ground black pepper
• 2 teaspoons ground cumin
• 1/8 teaspoon ground cloves
• 1 stick canela* (Mexican cinnamon) or regular cinnamon, about 3 in. long
• 2 dried bay leaves
• LAMB
• 4 lamb shanks (about 1 lb. each)
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons canola oil
• Finely chopped white onion and cilantro

Description

Time: 2 3/4 Hours. Jeff Smedstad, Chef-owner Of Elote Cafe In Sedona, Arizona, Learned The Secrets To Great Adobos (a Type Of Chile-rich Sauce) In The Markets Of Central Mexico. This Lamb Dish Is Adapted From One In His New Book, Elote Cafe Cookbook.

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