Tangy Braised Lamb Shanks
|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)|
|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)|
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