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    You are in: Home / Recipes / Oaxacan Lamb Shanks Mole - Mixiote De Borrego En Mole Coloradito Recipe
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    Oaxacan Lamb Shanks Mole - Mixiote De Borrego En Mole Coloradito

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 40 mins

    40 mins

    4 hrs

    Molly53's Note:

    A zesty and piquant recipe courtesy of Priscila Satcoff.

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    Units: US | Metric

    For the mole sauce

    For the lamb shanks


    1. 1
      Prepare the mole sauce by combining tomatoes and garlic cloves in your blender and whirl until smooth, adding water if necessary.
    2. 2
      Strain and set aside.
    3. 3
      Grind the sesame seeds, peppercorns, oregano and cinnamon all together; set to the side.
    4. 4
      Make a lengthwise cut on 1 side of each ancho and guajillo chile and remove seeds. Place chiles in a heat resistant bowl and cover with boiling water; soak for 20 minutes or until soft.
    5. 5
      Place chiles and the water they've been soaking in in a blender.
    6. 6
      Whirl until smooth, strain and set to the side.
    7. 7
      In a stockpot, heat up about 3 tablespoons of oil and add the dried spices, stirring constantly to release the fragrant oils.
    8. 8
      Add the two purees and bring to a boil.
    9. 9
      Add the chocolate, sugar; salt to taste and let simmer for about 20 minutes.
    10. 10
      Preheat oven to 325°F.
    11. 11
      Season the lamb shanks with salt; sear shanks on all sides in a hot skillet with a little oil added.
    12. 12
      Place some of the mole sauce in a bowl.
    13. 13
      Dip each shank in mole sauce, sprinkle with vinegar, chopped onion and salt; wrap in a banana leaf and then in aluminum foil.
    14. 14
      Place shanks in a pan and bake for 3 1/2 to 4 hours, or until the meat is.
    15. 15
      very tender and falling off the bone.
    16. 16
      Place shank on a plate and top with additional warm mole sauce.

    Ratings & Reviews:

    • on October 27, 2013


      I've just got to submit a review despite the disaster we had. It's probably not fair for me to give this any stars at all, because I haven't actually eaten it yet, but when I do, I'll alter it as necessary. I'm giving it four stars right now so I have latitude later when we make it again.<br/>This mole sauce is wonderful! The aromas, the flavor at the early stages, just delicious. Unfortunately, my husband, who was seriously sleep-deprived, grabbed the pickling salt instead of the white sugar in the pantry. What mistake could be more common? I heard an anguished cry from the kitchen, "Oh, no! It's RUINED!", and had to run out and placate him, he who had so lovingly roasted ingredients, pureed them , and was just finishing the mole. But the aromas! And the flavors (until the salt went in)! Now plan B is to make another lamb shank recipe tomorrow, but you can be sure this one is going to be tried again ASAP, minus the 1/4 c. of salt! He is nearly inconsolable.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Oaxacan Lamb Shanks Mole - Mixiote De Borrego En Mole Coloradito

    Serving Size: 1 (491 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 982.5
    Calories from Fat 448
    Total Fat 49.8 g
    Saturated Fat 15.8 g
    Cholesterol 242.1 mg
    Sodium 198.9 mg
    Total Carbohydrate 57.6 g
    Dietary Fiber 9.9 g
    Sugars 35.7 g
    Protein 77.0 g

    The following items or measurements are not included:

    banana leaves

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