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- 6 large cloves garlic, unpeeled
- 6 ancho chiles, stemmed and seeded
- 4 cups freshly squeezed orange juice
- 2 tablespoons dark brown sugar
- 2 tablespoons dried Mexican oregano
- 2 tablespoons cider vinegar
- 2 teaspoons kosher salt
- 2 teaspoons freshly ground black pepper
- 2 teaspoons ground cumin
- 1/8 teaspoon ground cloves
- 1 (3-inch) stick canela (Mexican cinnamon) or regular cinnamon
- 2 bay leaves
- For the lamb:
- 4 lamb shanks, about 1 pound each
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons vegetable oil
- 12 corn tortillas, warmed in a skillet or griddle, for serving
- Pickled red onions (see following recipe), chopped fresh cilantro and lime wedges, for serving
- 2 cups sliced red onions (in half moons)
- 1 cup rice vinegar
- 1 cup water
- 1 1/2 tablespoons dried Mexican oregano
- 2 tablespoons dark brown sugar
- 2 tablespoons kosher salt
View Full Recipe at Food Gal
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2575g | |
| Calories 1754 | |
| Calories from Fat 337 | 19% |
| Total Fat 38.57g | 48% |
| Saturated Fat 3.68g | 15% |
| Trans Fat 0.7g | |
| Cholesterol 0mg | 0% |
| Sodium 21149mg | 881% |
| Potassium 3882mg | 111% |
| Total Carbs 330.45g | 88% |
| Dietary Fiber 29.4g | 98% |
| Sugars 174.41g | 116% |
| Protein 29.01g | 46% |
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