Get home deliveryCustomer Service

Register Now

• Sign In
• E-mail preferences

OxfordPress.com

Chile-Rubbed Lamb Shanks With Pinto Beans

Makes 4 servings

1 canned chipotle chile in adobo sauce, plus 1 tablespoon adobo sauce

1 tablespoon orange juice

2 teaspoons brown sugar

1 teaspoon ground cumin

4 small lamb shanks, 12 to 14 ounces each, trimmed of fat

1 1/2 tablespoons vegetable oil

1 medium onion, diced

2 large garlic cloves, minced

1 1/4 cups chicken stock

1 14-ounce can diced tomatoes, with juice

1 15-ounce can pinto beans, rinsed and drained

1/4 teaspoon salt

Cilantro (optional)

Preheat oven to 350 degrees.

In a small bowl, combine 1 teaspoon of the adobo sauce, orange juice, brown sugar and cumin. Brush it all over the shanks. In a large ovenproof pan, heat the oil. Brown the shanks over medium heat (if the heat is too high the sugar can burn). Add the onion and garlic to the pan and cook, stirring occasionally until the onion begins to brown at the edges.

Add the stock, tomatoes and juice and the remaining 2 teaspoons adobo sauce. Bring back to a boil. Cover and bake for one hour. Turn the meat and cover again. Bake another half hour. Stir in the drained beans and cook, with cover askew, for another half hour.

Stir in the salt. Taste the beans to test the degree of heat. If you want more, mince the chipotle chile and add it to the mixture.

Spoon beans on individual plates and put a shank on top of each. Sprinkle with snipped cilantro if desired.