Oaxacan Lamb Shanks Mole - Mixiote De Borrego En Mole Coloradito

Recipe by Molly53
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 4hrs 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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