Oaxacan Lamb Shanks Mole - Mixiote De Borrego En Mole Coloradito

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.