Yield: 6 Servings
ounces guajillo chilies, cleaned, lightly
soaked, and rinsed with cold water
chilies de arbol, toasted
cups pineapple, diced
ounces whole garlic cloves
(3-inch) Mexican cinnamon stick
cup orange juice
ounces olive oil
Tablespoon apple cider vinegar
sheets parchment paper
(½-inch thick) pineapple slices, cored
teaspoons ground Mexican cinnamon
of 1 orange
quart guajillo sauce
leeks, white parts only, sliced ½-inch thick
pound turnips, trimmed, peeled and ½-inch diced
pound sweet potatoes, peeled and ½-inch diced
Tablespoons olive oil, plus one teaspoon
teaspoon dried thyme
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 4 cups.)
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 exposed.)
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
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.