A Bunch of Wins

Every once and a while, I just want to whip up a big dinner and eat like crazy. Okay, not every once and while, more like every other night or so. But I’m not necessarily in a position in my life where I have all kinds of hours in the day to spend in the kitchen. Nor do I have an unlimited budget where I can just buy pounds and pounds of food. Nor do I have the type of metabolism where pounds and pounds of said food just disappear magically hours after consumption.

Such is life, eh?

But sometimes the stars align, and you find yourself with a free weekend night and that urge to cook whittles its way into your brain. It also works perfectly when some of your favorite people also have a free weekend night and want to partake in that same sorta thing – a lot of eating, a lot of cooking, and maybe even some booze-drinking. Alright – always some booze drinking. So that’s what we did.

Also, we learned to play euchre. We are slightly addicted – even taught the parentals how to play during a trip to NC this past weekend.

So. The shanks before your eyes – there’s a quick story. There was a restaurant I wanted to check out while in Sedona last year, but sadly the night we thought about going was a night they were closed. So my in-laws, since they are awesome and super-duper smart, they went there the first chance they got and enjoyed a tasty meal without us, making up for it by picking up a signed copy of the chef-owner’s new cookbook. It was a nice surprise at Christmas, and I’ve been thumbing through the book since, bookmarking the “must-try” recipes.

These lamb shanks won the top honor of being the first tested recipe (I had some garlic scallops picked out for Valentines day, but then I realized garlic was probably inappropriate….) and we roped Liz & Kevin into eating with us (or did we invite ourselves over, bribing them with lamb shanks and Rioja?).

I guess how it happened doesn’t really matter. At the end of the day, we had a ginormous amount of food, the shanks were awesome (and easy!) as was the rest of the food, and we have yet another card game to play.

That, my friends, is a win-win. Wait. A win-win-win. A bunch of wins, fair and square.

Lamb Shanks in Adobo Sauce
Adapted from The Elote Cafe Cookbook; serves at least 4

Wine note: we got extra-fancy and did a special wine-pairing for this dish. we tried out two Spanish Rioja wines, and while I can’t remember the names of them, I’ll say this: we bought one from 2001 and one from a 2006 vintage. They were both amazing, especially the 2001, but the 2006 went much better with the food. not too rich, but plenty of heft and spice to stand up to the shanks. a nice Syrah or Malbec would also be really tasty.

one other note: I’m betting this dish would be great with short ribs instead of lamb shanks, too. Really any meat – adobo sauce is versatile like that.

printable version

time commitment: 3-4 hours (1 hour active time)

adobo sauce
12 garlic cloves, peeled, whole
3 dried ancho chiles*, stemmed
3 dried guajillo chiles*, stemmed
3 dried chipotle chiles*, stemmed
4 c fresh orange juice
2 T packed brown sugar
2 T dried oregano (Mexican oregano, if you have it)
2 T cider vinegar
2 t kosher salt
2 t freshly ground black pepper
2 t ground cumin
1/8 t ground cloves
1 stick canela (Mexican cinnamon) or regular cinnamon, about 3 in. long
2 dried bay leaves

4 lamb shanks (about 1 lb. each)
1 t kosher salt
1 t freshly ground black pepper
2 T canola oil

pickled onions
1/2 red onion, thinly sliced
1 1/2 t salt
1/2 t pepper
1 T cider vinegar
2 t olive oil
2 t oregano (Mexican if you have it)

2 T sesame seeds, for garnish
cilantro, chopped, for garnish

Make the adobo sauce. In a dry, heavy medium saucepan over medium heat, roast garlic cloves, turning occasionally, until softened and speckled brown, ~12 minutes. Remove from pan. Add chiles to pan and toast, turning once, until fragrant, about 30 seconds, taking care not to let them burn.

Carefully pour orange juice into pan. Add remaining adobo ingredients, then add garlic back to pan. Cover and bring to a boil, then reduce heat and simmer until chiles are softened, about 10 minutes.

Lift out cinnamon and bay leaves and reserve. Cool adobo slightly, then purée in a blender until very smooth. Season with additional salt and pepper, if needed.

Preheat oven to 325 F.

Prepare lamb. Sprinkle shanks with salt and pepper. Heat oil in a heavy, large pot (preferably a 6-7 quart Dutch oven) over medium-high heat, then brown 2 shanks at a time, turning occasionally, until golden brown, 7 to 8 minutes per batch. Return all shanks to the pot, or place them all in a large enough baking dish if you don’t have a big enough pot to hold them all. Cover shanks with adobo sauce, and add reserved cinnamon and bay leaves. If the liquid doesn’t come up halfway over the shanks, add some water (or beef broth, if you want) to make up the difference. You’ll probably have plenty of liquid, but it also depends on the size of your pot.

Cover and place in oven and braise, turning shanks every hour, until meat is very tender when pierced, 2-3 hours. (If you want, you can do this part 1-2 days before you’re serving this dish. Let the shanks cool, cover, and refrigerate. Reheat over medium heat, scraping fat from the top first, and let shanks heat up, then follow the next instructions.)

Meanwhile, Pickle the onion. (Do this the day of; skip this step if you’re preparing shanks in advance.) Put sliced onions in a bowl and add the pickling ingredients. Let sit at room temperature for at least 30 minutes.

Transfer shanks to a platter and cover with foil. Pour adobo into a saucepan if you used a baking dish. Skim and discard as much fat as you can – there will be a film on the top of the pot. Boil sauce over medium-high heat until thick enough to coat meat, about 10 minutes. Uncover shanks, pour sauce on top, and sprinkle with pickled onions, sesame seeds, and cilantro.

*Find in the Latino foods aisle or spice aisle of a supermarket, or at a Latino market

2 thoughts on “A Bunch of Wins

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s