Steamed spicy lamb shanks

Yield: 4 servings

Measure Ingredient
8 \N Dried guajillo chiles
8 \N Dried ancho chiles
6 \N Dried pasilla chiles
1 teaspoon Cumin
½ teaspoon Dried oregano
½ teaspoon Dried thyme
6 \N Cloves
2 \N Bay leaves
4 \N Garlic clove(s), peeled
2 tablespoons White vinegar
4 \N Lamb shanks
12 ounces Bottle of beer

1. Wash chiles. Remove stems, veins, and seeds. Cover with boiling water and soak 1 hour. Drain, reserving water.

2. Combine chiles, cumin, oregano, thyme, cloves, bay leaves, garlic, vinegar, and ¼ cup of soaking water in a blender or food processor.

Puree into a thick paste. Coat lamb shanks and refrigerate, covered, overnight.

3. Place each shank in the center of a piece of parchment paper. Make a loose package and tie with kitchen string.

4. 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 the bone (open one to check), about 2 hours. To serve, present shanks in their packages and unfold at the table.

Saveur

Jan-Feb 96

Submitted By DIANE LAZARUS On 12-22-95

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