Ingredients Jump to Instructions ↓

  1. 2 Ancho chilies

  2. 1 c Boiling water

  3. 2 tb Vegetable oil

  4. 4 Lamb shanks

  5. 2 md White onions, halved

  6. 1/3 c Raisins

  7. 2 tb Piloncillo, Mexican hard

  8. -sauce

  9. 4 c Garlic, minced

  10. 3/8 ts Oregano

  11. 1/2 ts Cumin

  12. 28 oz Tomato, whole peeled

  13. 3/4 c Beef stock

  14. 4 Bay leaf

  15. 1 tb Cider vinegar

  16. Romaine lettuce, shredded

  17. Black olives, pitted

Instructions Jump to Ingredients ↑

  1. Place chilies in small bowl with boiling water, let stand 1 hour 2. Heat lard or oil in Dutch oven over med. heat until hot. Add 2 lamb shanks. Cook turning often, until brown on all sides about 20 minutes. Remove to plate.

  2. Repeat.

  3. Place chilies and 1/3 cup of the soaking liquid in a blender and process until smooth. Discard remaining soaking liquid.

  4. Remove and discard all but 2 TBS oil from Dutch oven. Add onions and saute’ over medium heat about 4 mins. or until soft. Reduce heat to med-low and stir in raisins, sugar, garlic, oregano and cumin. Add chili puree and cook stirring constantly for 2 minutes.

  5. Add tomatoes, stock and bay leaves to pan. Heat to boiling. Add lamb shanks and simmer over low heat, covered, turning occasionally until lamb is very, very tender–about 2 to 2/12 hours/ 6. Remove lamb to serving platter and keep warm. Skim and discard fat from cooking sauce. Stir in vinegar. Heat sauce to boiling over med.-high heat and cook uncovered, stirring frequently until sauce is thickened–about 10 minutes. Spoon sauce over lamb. Serve, garnished with lettuce and olives (Maybe even some quartered tomatoes). Accompany with Refried Beans garnished as desired with shredded cheese and diced white onions. I recommend with shanks that you clean them as well as possible of as much fat as possible plus that white membrane. Don’t remove all the membrane, however, as something has to hold them together. —–


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