Oaxacan Lamb Shanks Mole - Mixiote De Borrego En Mole Coloradito

Submitted by Molly53

"A zesty and piquant recipe courtesy of Priscila Satcoff."

 

• Ready In: 4hrs 40mins
• Ingredients: 18
• Serves: 4

ingredients

• For the mole sauce

• 6 plum tomatoes, roasted in a 375 degree oven until blackened
• 2 garlic cloves, roasted
• water, for consistency
• 14.78 ml sesame seeds, toasted
• 1.23 ml freshly-ground black peppercorns, toasted
• 2.46 ml dried oregano, toasted (Mexican preferred)
• 2.46 ml cinnamon, toasted
• 8 ancho chilies
• 6 guajillo chilies
• 44.37 ml canola oil
• 42.52 g mexican chocolate
• 118.29 ml sugar

• For the lamb shanks

• 4 lamb shanks (medium to large)
• salt
• canola oil, for searing
• 118.29 ml red wine vinegar
• 1 medium yellow onion, chopped
• 4 (48 inch) square banana leaves (available in the frozen section of Mexican markets)

directions

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

Reviews

[zeldaz51]

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.