3 Chile Lamb Shank Barbacoa
Recipe courtesy of Sara Polczynski, Consulting Executive Chef
The Blind Burro, San Diego
Makes 1-1/2 cups Adobo
The Adobo:
¾ oz. guajillo, stemmed, seeded, toasted, soaked
¾ oz. ancho, stemmed, seeded, toasted, soaked
½ oz. cascabel, stemmed, seeded, toasted, soaked
2 T. apple cider vinegar
2 T. Mexican beer (XX lager)
2 oz. white onion
¼ oz. garlic
1 t. salt
½ t. dried Mexican oregano
1/8 t. cumin seeds
3 ea. cloves
½-in. piece Mexican cinnamon, crumbled
1/8 t. allspice
The Lamb Shanks:
4 ea. lamb shanks
2 c. diced carrot
2 c. diced onion
6 c. water (or enough to just cover the meat)
Dried avocado leaves, large handful
Drain and blend the chiles with the vinegar, beer, onion, garlic and spices until smooth in a blender, strain to remove any pieces of chiles. Season the shanks with salt and pepper and rub the adobo on the lamb shanks and let marinate overnight.
Remove excess adobo (reserve) and sear the meat to brown in a bit of oil over medium heat in a large saucepot. Remove meat.
In the excess oil, sauté the diced onion and diced carrot for 3-4 minutes, add back the lamb shanks, add water to almost cover the meat and top with dried avocado leaves.
Cover loosely and braise until tender 2 to 3 hours. Adjust salt in broth if needed.
Remove meat and chill the sauce separately, defat the surface of the sauce when chilled. Reheat the lamb in the braising liquid until tender and serve.