i'm thinking this special dinner -Chamorro Pibil - Lamb shank marinated overnight in wine, wrapped in Adabo in banana leaves and baked to perfection -
any further insights?..
EDIT: here what i googled out:
The chamorro I mention is a pork shank, often barbequed wrapped in banana leaves estilo Yucateco (al pibil). There's a recipe for it in Marge Poore's 1000 Mexican Recipes. There are other ways of cooking it as well, but this recipe would suit for the barbecue theme. It's absolutely falling-off-the-bone delicious.
There is also chamorro de cordero (lamb shank), prepared in similar way to the pork, and chamorro de res, generally presented as osso bucco.
Ooh, make it, make it, and tell us all about it.
Generally speaking, each pork shank is one serving. I've never done it with lamb; those shanks are smaller than pork shanks, so you'd want to guide yourself accordingly.