Lamb Adobo Recipe

Season lamb shanks generously with kosher salt and freshly ground black pepper.

Heat neutral oil in a heavy-bottomed pot over medium-high heat. Sear lamb shanks on all sides until deeply browned. Remove shanks and set aside.

Sauté aromatics and spices

In the same pot, sauté the diced yellow onion until translucent. Add garlic and cook 30 seconds until fragrant. Toast cumin, smoked paprika, oregano, and cinnamon with the aromatics.

Stir in tomato paste and crushed tomatoes; cook 2-3 minutes to deepen their flavor.

Add apple cider vinegar and adjust seasoning with salt if needed.

Hydrate and blend chiles

Soak ancho chiles in hot water for 15-20 minutes until soft. Drain chiles, reserve 1/2 cup of soaking liquid.

Transfer softened chiles to a blender with 1/2 cup soaking liquid and blend until smooth. Stir the chile paste into the pot with the aromatics and tomato mixture.

Return browned lamb shanks to the pot. Pour in 2 cups stock and 1 cup red wine. Add bay leaves and thyme.

Pour in the ancho sauce you prepared, ensuring the lamb is mostly submerged. Bring to a simmer.

Cover and braise in a 325°F (165°C) oven or on the stovetop over low heat for 2.5 to 3 hours, until the meat is tender and falling from the bone. Check occasionally and add more stock if the braising liquid reduces too much.

Remove lamb shanks and keep warm. Skim excess fat from the braising liquid; simmer to reduce to a nappe if needed.

Stir in chopped cilantro and lime juice. Season to taste with salt and pepper.

Spoon generous portions of ancho sauce over the lamb and serve with rice or mashed potatoes on the side.