Name: Slow-Braised Lamb Shanks with Guajillo-Pineapple Sauce, Roasted Vegetables, and Coconut Tamales
Yield: Makes 6 servings
Ingredients: 14 dried guajillo chiles (about 3 oz); 6 dried chiles de arbol; 1/2 pineapple, peeled, cored, and chopped (about 4 cups); 10 cloves garlic, peeled; 1 teaspoon cumin seeds; 8 whole cloves; 2 tablespoons ground canela (see Tips, below); 1 cup freshly squeezed orange juice; 6 tablespoons extra-virgin olive oil; 1 tablespoon apple cider vinegar; 2 tablespoons sugar; Finely grated zest of 1 orange; 1 tablespoon ground canela (see Tips, below); Six large lamb shanks (about 1 1/4 pounds each), trimmed of excess fat; Six 1/2-inch-thick fresh pineapple rings, cored; 6 large sheets parchment paper; Kitchen twine; Roasted Vegetables; Coconut Tamales

(Chambaretes de Borrego)

Tips:

•Canela, also called true, Mexican, Ceylon, or Sri Lanka cinnamon, is a less pungent variety than the cassia cinnamon commonly used in the U.S.. It's available at www.adrianascaravan.com.
•Guajillos are large, dark-red chiles with a nutty flavor and not too much heat. Chiles de arbol are a long, red, hot variety. Both are available at www.adrianascaravan.com.

Recipe notes

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