Yield: 6 Servings
- 3 ounces guajillo chilies, cleaned, lightly toasted, soaked,
and rinsed with cold water
- 6 chilies de arbol, toasted
- 4 cups pineapple, diced
- 2 ounces whole garlic cloves
- 1 teaspoon cumin
- 8 cloves
- 1 (3-inch) Mexican cinnamon stick
- 1 cup orange juice
- 2 cups water
- 3 ounces olive oil
- 1 Tablespoon apple cider vinegar
- 2 Tablespoons sugar
- 6 lamb shanks
- 6 sheets parchment paper
- 6 (½-inch thick) pineapple slices, cored
- Salt and pepper
- 3 teaspoons ground Mexican cinnamon
- Zest of 1 orange
- 1 quart guajillo sauce
- Butchers twine
- 2 leeks, white parts only, sliced ½-inch thick
- 1 pound turnips, trimmed, peeled and ½-inch diced
- 1 pound sweet potatoes, peeled and ½-inch diced
- 2 bay leaves
- 2 Tablespoons olive oil, plus one teaspoon
- ½ teaspoon dried thyme
- Salt and pepper
- 1 whole head garlic, top ½-inch trimmed
For Guajillo Sauce:
Blend guajillo, arbol, pineapple, garlic, cumin,
cloves, cinnamon and orange juice with 1 cup of the water.
Blend until very smooth.
Heat the oil in a saucepan and fry the sauce, cooking at
least 30 minutes. Add the vinegar and sugar, and season with
salt, to taste. Strain the sauce through a fine seive, reserving
the solids and liquid separately.
Add the remaining cup of water to the solids and mix thoroughly.
Strain through a fine seive and discard any remaining solids.
Allow to cool, cover and refrigerate/ (Should make approximately
Note: It’s important to remark that the guajillo chiles
must be weight-cleaned. Alter amount of garlic to taste. This
adobo can be used as a marinade for shanks before cooking.
(Before step 2).
For Lamb Shanks:
Preheat the oven to 350ºF.
Loosen the top parts of the flesh and ligaments of the shanks
so the bone and meat is separate for ease of handling. Place
1 sheet of parchment paper on work surface. Place 1 pineapple
slice on center of paper and top with 1 shank. Season generously
with salt and pepper. Sprinkle ½ teaspoon of ground
cinnamon and orange zest over the shank. Repeat with remaining
pineapple and shanks.
Pour approximately 5 ounces of the guajillo sauce over each
shank, trying not to get sauce on the exposed bones. Wrap
up the parchment paper around each shank to form a pouch and
secure it to the bone with twine. (The bones should be left
Steam the shanks in the oven for 2½ hours, or until
very tender and the meat is falling off the bone.
For Roasted Vegetables:
Preheat the oven to 450°F.
Place leeks, turnips, sweet potatoes and bay leaves in a
large roasting pan. Drizzle with 2 Tablespoons of the oil;
add the thyme, and season with salt and pepper, to taste.
Toss to coat thoroughly.
Wrap the garlic, cut side up, in aluminum foil leaving the
top exposed. and drizzle with the remaining teaspoon of olive
oil. Place garlic in the roasting pan; place the pan in the
oven and roast until the vegetables are tender and slightly
browned. Remove from oven.
Remove garlic from the pan and unwrap; peel and thinly slice.
Toss with vegetables.
To Assemble and Serve:
Remove the parchment wrapping from lamb shanks. Arrange the
shanks on a large serving platter, and spoon the guajillo
sauce around the shanks. Line the platter with the roasted
vegetables, and serve immediately.
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