Adobo is the quintessential Filipino stew. It is quite unlike the Spanish adobo but was created out of a loose interpretation of the dish, back when the Philippines was a Spanish colony. There are many ways of making adobo: some families make a white version using salt instead of soy sauce, some add coconut milk, and some skip the bay leaves; but the distinctive characteristic of the dish involves marinating and stewing the meat in vinegar. I love using this method for cheaper cuts of meat on the bone, because the bones enrich the stew and the tough meat transforms to melting tenderness. For the novice, adobo is also an easy way to tackle intimidatingly large cuts of meat. You could just as easily use chicken thighs or cubed pork belly, though; just adjust the amount of water and the cooking time as needed.
- 4 lamb shanks (about 1.5kg)
- 150ml good light soy sauce
- 100ml rice vinegar
- 6 cloves of garlic
- 2 teaspoons black peppercorns
- 1 tablespoon coconut or groundnut oil
- 2 bay leaves
- 2 tablespoons unrefined light brown sugar
- a handful of fresh coriander leaves
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- Place the lamb shanks in a large resealable bag and add the soy sauce and rice vinegar. Leave to marinate for at least 2 hours.
- Peel the garlic and crush with the back of your knife. Crush the black peppercorns by pressing on them firmly with the side of the knife.
- Place a large ovenproof cast-iron casserole pot over a medium heat. Drain the lamb shanks, reserving the marinade. Put the oil into the pot, and when hot, brown the lamb shanks, turning occasionally, until golden all over. Take your time to do this; it can take up to 10 minutes.
- Slightly push the lamb shanks aside so you can see the base of the pot. Add the garlic, black peppercorns and bay leaves and fry lightly until fragrant.
- Stir in the brown sugar, then pour in the reserved marinade and enough water to submerge the shanks. Bring to the boil, then cover, turning the heat down to low. Let simmer, with the lid slightly ajar, for 2 hours, flipping occasionally.
- When the meat is cooked and very tender, carefully lift the lamb shanks out and transfer them to a serving plate. Turn the heat up to high and reduce the sauce until it is rich and glossy. Pour the sauce over the lamb shanks and finish with a sprinkling of coriander.
- Serve with plenty of rice for mopping up the sauce.