Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   To prepare the adobo, toast 3 dried ancho chiles and 2 dried guajillo chiles in a dry pan over medium heat for 2-3 minutes until fragrant, then transfer them to a bowl, cover with 2 cups of hot water, and let them rehydrate for 20 minutes.

2. 2

   Drain the rehydrated chiles and blend them with 4 peeled garlic cloves, 0.5 chopped white onion, 1 teaspoon ground cumin, 1 teaspoon Mexican oregano, 2 tablespoons apple cider vinegar, 0.25 cup orange juice, 1 teaspoon salt, and 0.5 teaspoon black pepper until a smooth paste forms.

3. 3

   Generously rub the adobo paste all over the 4 lamb shanks, ensuring they are fully coated, then place them in a dish, cover, and refrigerate to marinate for at least 2 hours or preferably overnight.

4. 4

   In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons olive oil over medium-high heat, then sear the marinated lamb shanks for 5-7 minutes per side until deeply browned on all surfaces.

5. 5

   Pour in 2 cups chicken broth, scraping any browned bits from the bottom of the pot with a wooden spoon, then bring the liquid to a simmer, cover the pot tightly, and reduce the heat to low.

6. 6

   Braise the lamb shanks for 2 to 2.5 hours, or until they are fork-tender and the meat is easily pulling away from the bone.

7. 7

   Remove the lamb shanks from the pot, whisk in a slurry of 2 tablespoons masa harina mixed with 3 tablespoons water into the sauce to thicken it slightly, and then stir in 0.25 cup chopped fresh epazote.

8. 8

   Return the lamb shanks to the pot, coat them in the thickened sauce, and serve hot with rice or warm tortillas.