Lamb Shanks Adobo

• 4 lbs lamb shanks, cut into 2-inch thick slices by your butcher
• 1/2 cup red chili powder (mild to medium, preferably New Mexican chile)
• 2 cups lamb, chicken or 2 cups veal stock
• 1 (15 ounce) can crushed tomatoes with juice
• 1 medium onion, chopped
• 1 canned chipotle chile
• 1 teaspoon adobo sauce, from the canned chipotle
• 1 tablespoon sherry wine or 1 tablespoon cider vinegar
• 3 garlic cloves
• 1 teaspoon crumbled dried Mexican oregano or 1 teaspoon marjoram
• 2 bay leaves
• minced onion and cilantro (to garnish)

1. Preheat the oven to 300 degrees Fahrenheit.
2. Mix together the lamb shanks and other ingredients in a Dutch oven or other heavy pan. Bake uncovered for about 3 hours. Stir up from the bottom after about 2 hours, then continue baking until the meat is tender and pulls easily away from the bones. If the sauce remains very thin, remove the lamb with a slotted spoon, place the pan on a stove burner, and reduce the sauce until it is thick enough to heavily coat a spoon, then pour the sauce over the lamb.
3. Serve hot, garnished if you wish with onion and cilantro.

lamb shanks, red chili powder, lamb, tomatoes, onion, chile, adobo sauce, sherry wine, garlic, oregano, bay leaves, onion

Taken from www.food.com/recipe/lamb-shanks-adobo-514016 (may not work)