| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 1 | Servings | ||
INGREDIENTS
| 8 | Chiles guajillos; dried | |
| 8 | Chiles anchos; dried | |
| 6 | Chiles pasillas; dried | |
| 1 | ts | Cumin |
| 1/2 | ts | Oregano; dried |
| 1/2 | ts | Thyme; dried |
| 6 | Cloves; whole | |
| 2 | Bay leaves | |
| 4 | Garlic cloves; peeled | |
| 2 | tb | Vinegar; white |
| 4 | Lamb shanks | |
| 12 | oz | Beer (1 bottle) |
INSTRUCTIONS
(from Saveur magazine, Jan96?) Wash the chiles and remove the stems, veins and seeds. Cover with boiling water and soak for 1 hour. Drain, reserving water. Combine chiles, cumin, oregano, thyme, cloves, bay leaves, garlic, vinegar and 1/4 cup reserved water in a food processor. Puree into a thick paste. Coat lamb shanks and refrigerate, covered, overnight. Place each shank, bone side up, on a piece of parchment paper. Fold up the sides into a loose package and tie around the bone with kitchen string. Bring beer and 2 cups water to a boil in a large steamer over medium heat. Place shanks on rack above liquid. Cover and steam, add water as needed, until meat falls from bone (open one to check), about 2 hours. To serve, present shanks in their packages and unfold at the table. Posted to CHILE-HEADS DIGEST V4 #139 by Brent Thompson <brent@hplbct.hpl.hp.com> on Sep 29, 1997
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