Name: Carnero En Adobe - Tangy Braised Lamb Shanks
Ingredients: 2 Ancho chilies; 1 c Boiling water; 2 tb Vegetable oil; 4 Lamb shanks; 2 md White onions, halved; 1/3 c Raisins; 2 tb Piloncillo, Mexican hard sauce; 4 c Garlic, minced; 3/8 ts Oregano; 1/2 ts Cumin; 28 oz Tomato, whole peeled; 3/4 c Beef stock; 4 Bay leaf; 1 tb Cider vinegar; Romaine lettuce, shredded; Black olives, pitted

I was weeping in the most bitter contrition of my heart, when I heard the voice of children from a neighboring house chanting, “Take up and read; take up and read.” I could not remember ever having heard the like, so checking the torrent of my tears, I arose, interpreting it to be no other than a command from God to open the book and read the first chapter I should find. Eagerly then I returned to the place where I had laid the volume of the apostle. I seized, opened, and in silence read that section on which my eyes first fell: “Not in revelry and drunkenness, not in licentiousness and lewdness, not is strife and envy; but put on the Lord Jesus Christ, and make no provision for the flesh, to fulfill its lusts.” No further would I read, nor did I need to. For instantly at the end of this sentence, it seemed as if a light of serenity infused into my heart and all the darkness of doubt vanished away.

Augustine

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables	Mexican	Lamb, Mexican	4	Servings

INGREDIENTS

2		Ancho chilies
1	c	Boiling water
2	tb	Vegetable oil
4		Lamb shanks
2	md	White onions, halved
1/3	c	Raisins
2	tb	Piloncillo, Mexican hard sauce
4	c	Garlic, minced
3/8	ts	Oregano
1/2	ts	Cumin
28	oz	Tomato, whole peeled
3/4	c	Beef stock
4		Bay leaf
1	tb	Cider vinegar
		Romaine lettuce, shredded
		Black olives, pitted

INSTRUCTIONS

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.
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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