Red adobo with lamb shanks and annatto (Adobong pula achuete) from I Am a Filipino: And This Is How We Cook (page 57) by Nicole Ponseca and Miguel Trinidad

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • cheezacooks on February 08, 2022

    Made with lamb loin chops and not shanks, so I only braised them for about an hour (instead of the 2.5 hours for shank). Delicious and would make again--though, it would probably taste better with shank as recommended.

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