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Steamed Spicy Lamb Shanks
Yields: 1 serving(s)
Ingredients
- 8 chiles guajillos; dried
- 8 chiles anchos; dried
- 6 chiles pasillas; dried
- 1 teaspoon(s) cumin
- 1/2 teaspoon(s) oregano; dried
- 1/2 teaspoon(s) thyme; dried
- 6 cloves; whole
- 2 bay leaves
- 4 garlic cloves; peeled
- 2 tablespoon(s) vinegar; white
- 4 lamb shanks
- 12 ounce(s) beer (1 bottle)
Directions
- 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.
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