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Tangy Braised Lamb Shanks

Mexican.Chef's picture
Ingredients
  Dried ancho chili 2 , toasted, seeded, deveined, rinsed
  Boiling water 250 Milliliter (1 Cup)
  Lard/Vegetable oil 30 Milliliter (2 Tablespoon)
  Lamb shanks 4 Pound (4 In Number, 1 Pound Or 450 Gram Each)
  White onions 2 Medium, cut lengthwise into 1/8 inch (3-mm) thick slices
  Raisins 80 Milliliter (1/3 Cup)
  Piloncillo 30 Milliliter (2 Tablespoon)
  Garlic 3 Clove (15 gm), minced
  Dried oregano 3⁄4 Teaspoon (4 Milliliter)
  Ground cumin 1⁄2 Teaspoon (2 Milliliter)
  Canned whole peeled tomatoes 28 Ounce, coarsely chopped (1 Can, 800 Gram, Undrained)
  Beef stock 180 Milliliter (3/4 Cup)
  Bay leaves 4
  Cider vinegar 15 Milliliter (1 Tablespoon)
  Shredded romaine lettuce 1 Cup (16 tbs)
  Pitted ripe olives 2 Tablespoon (Whole Olives)
  Refried beans 1 Cup (16 tbs) (As Accompaniment, If Desired)
Directions

1. Place chilies in small bowl with boiling water; let stand 1 hour.
2. Heat lard in 5- to 6-quart (5-to 6-L) Dutch oven over medium heat until hot; add 2 lamb shanks. Cook, turning occasionally, until brown on all sides, about 20 minutes; remove to plate. Repeat with remaining shanks.
3. Place chilies and 1/3 cup (80 mL) of the soaking liquid in blender container; process until smooth. Discard remaining soaking liquid
4. Remove and discard all but 2 tablespoons (30 mL) drippings from Dutch oven. Add onions; saute over medium heat until soft, about 4 minutes. Reduce heat to medium-low. Stir in raisins, piloncillo, garlic, oregano and cumin. Add chili puree; cook and stir 2 minutes
5. Add tomatoes, stock and bay leaves to pan; heat over high heat to boiling. Add lamb shanks; reduce heat to low. Simmer, covered, turning occasionally, until lamb is very tender, 2 to 2 1/2 hours.
6. Remove lamb to serving plates; keep warm. Skim and discard fat from cooking sauce; stir in vinegar. Heat sauce over medium-high heat to boiling; cook, uncovered, stirring frequently, until sauce is thickened, about 10 minutes. Spoon sauce over lamb

Recipe Summary

Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Braising

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