Check out this recipe for Aussie lamb shank barbacoa, straight from Top Chef's Claudette Wilkin's kitchen at El Jardin in San Diego.
For the adobo:
To prep: Char maguey leaves over grill, place leaves on sheet pan and line up lamb shanks to fill pan. Place pineapple and avocado leaves above shanks and wrap maguey leaves around them.
To cook: Smoke for three hours.
For the adobo: In a saucepan, boil water and soak the chiles and avocado leaves. Blend with the rest of the adobo ingredients, strain with chinois.