Lamb Shanks Adobo

Posted By Kerri


Stephen had dinner at Green and Red last week. Even though he invited me to go along and I declined in favour of staying home to watch TV and eat cheese on toast, I was still envious when he told me he’d eaten a really good lamb shank. We found this recipe online which seemed fairly similar and decided to cook it this evening.

It took a little while to put together as it wasn’t the most straightforward of recipes but being that today was pretty grey and damp, it felt like a good day to spend in the kitchen.

All the chopping and simmering and blending was definitely worthwhile though because we ended up with a deep, complex dish that had many layers of flavours. There was a gentle heat in the background and a fruity, almost sweet flavour in the front of the mouth to carry the richness of the lamb. Served with some brilliant Mexican beans and guacamole this was perfect for a rainy Saturday night. Not exactly the same as the Green and Red dish apparently but close enough.

Mexican Beans
Serves Two

175g dried pinto beans, soaked for four hours
1 onion, finely chopped
1 garlic clove, finely chopped
1 bay leaf
1 red chilli
1/2 tbsp vegetable oil
1 tomato, peeled and chopped

Put the beans into a pan, add cold water to cover by 2cms.

Add half the chopped onion, half the garlic, the bay leaf and the chilli. Bring to the boil and boil hard for 10 minutes. Turn the heat down, cover and cook for 30 minutes ensuring that it doesn’t boil dry. Add more water if necessary.

Add vegetable oil and continue to cook for another 30 minutes, topping up with water if necessary so that it doesn’t dry out.

Add salt and cook for another 30 minutes continuing to keep an eye on the water level. Don’t add so much water that the beans are completely covered but don’t let them dry out. You want the water to have almost completely evaporated by the time you’ve finished this stage.

At the same time, heat some oil in a frying pan and soften the remaining onion and garlic. Add the chopped tomato and let that soften, squashing as it cooks. Add a quarter of the cooked beans into the frying pan and mash. Take this mixture out of the frying pan and mix into the beans.

Oct 31st, 2009

14 Comments to 'Lamb Shanks Adobo'

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  1. Jonathan said,

    Looks awesome guys. Another one for my slow cooker AKA Stewie Griffin!
    .-= Jonathan´s last blog ..Mole Poblano =-.

  2. Lizzie said,

    It looks delicious! I was under the impression that Adobe was a Phillipino dish (they seem to adobo everything).
    .-= Lizzie´s last blog ..Mackerel à la Lyonnaise =-.

  3. Seb said,

    I cooked these beans tonight. Unfortunately I didn’t get my dry beans until about 4.30pm so had to use a can of pinto beans to avoid eating at about midnight!

    The bean dish is absolutely delicious. Really tasty and although it is quite a long cooking time for a bean dish it really didn’t take much looking after at all. Excellent stuff!

  4. Kerri said,

    Would be great in a slow cooker, Jonathan.

    I’m not sure about the origins yet, Lizzie. Need to read up on it.

    I’m glad you liked the beans, Seb. We made them again tonight and I added too much water so they weren’t as tasty as last time but still good.

  5. Pip said,

    Tell me about the chilli – it just goes in whole? I think I want to make a Mexican feast this weekend!

  6. Kerri said,

    Yep, it just goes in whole and is then removed with the bay leaf at the end. It doesn’t add a huge amount of heat, just a background warmth. You could chop some chilli and leave it in if you want it hotter, I think I’ll do that next time actually.

  7. Pip said,

    Thanks ever so!

  8. Mom of three said,

    Thoughtful and interesting, thank you. I grew up in the philipines but moved to england at such a young age I can hardly remember anything apart from the delicious food. I finally found some authentic Filipino recipes if you want to take a look, I thought I’d share it with you!

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