Barbacoa-Style Lamb
Adobo-Marinated American Lamb Shank, Black Beans, Cilantro, White Onion
Chef Isabel Coss of Pascual | Washington, D.C.
Yield: 4 servings
“Barbacoa is a traditional dish from Hidalgo, Mexico. It's special to me because it embodies warmth and flavor. I cherish this dish not just for its flavors, but for the memories it evokes of family gatherings. This recipe features tender lamb shanks that are slow-cooked to perfection, allowing the meat to absorb a medley of aromatic chiles, spices, and herbs. The slow braising process ensures that each bite is melt-in-your-mouth delicious, with the meat falling effortlessly off the bone.” — Chef Isabel Coss
Adapted by StarChefs | January 2025 | Photo: Cameron Whitman
INGREDIENTS
Brine:
40 grams kosher salt
18 grams brown sugar
2 grams pink salt
1 berry allspice
1 clove garlic
1 bay leaf
Lamb:
2 American lamb shanks
Adobo Marinade:
280 grams guajillo chile, seeded and boiled
160 grams garlic
120 grams apple cider vinegar
100 grams kosher salt
40 grams pasilla chile, seeded and boiled
20 grams black peppercorns
To Assemble and Serve:
Neutral oil
2 banana leaves
Cooked black beans
Cilantro leaves
Sliced white onion
METHOD
For the Brine:
In a medium saucepan, bring 1 kilogram water to a boil. Add salt and sugar and stir until fully dissolved. Remove from heat and add all remaining ingredients. Let cool to room temperature.
For the Lamb:
Place lamb in a large container. Submerge in Brine. Cover and refrigerate 12 hours.
For the Adobo Marinade:
In a blender, purée all ingredients and 500 grams water. Set aside.
For the Lamb Barbacoa:
Remove Lamb from Brine. Transfer to a nonreactive container. Coat with Adobo Marinade. Cover and refrigerate 8 hours.
To Assemble and Serve:
Heat oven to 250°F. Remove Lamb Barbacoa from Adobo Marinade, reserving excess Adobo Marinade separately. In a cast iron skillet over medium-high flame, heat oil. Add Lamb Barbacoa and sear on all sides. Transfer seared Lamb Barbacoa to a hotel pan. Add enough water to fill the pan halfway. Add reserved Adobo Marinade. Top with banana leaves. Cover pan with aluminum foil and roast 1 hour. Reduce heat to 180°F and cook additional 90 minutes, or until meat is tender and begins to fall off the bone. Let cool. In a shallow serving bowl, spoon black beans. Top with Lamb Barbacoa. Spoon excess Adobo Marinade onto the beans. Garnish with cilantro and white onion.
