| 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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