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