• 8 chiles guajillos, dried
• 8 chiles anchos, dried
• 6 chiles pasillas, dried
• 1 tsp. cumin
• 1/2 tsp oregano, dried
• 1/2 tsp thyme, dried
• 6 cloves, whole
• 2 bay leaves
• 4 garlic cloves, peeled
• 2 Tbs. vinegar, white
• 4 lamb shanks
• 12 oz. beer (1 bottle)

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

Combine chiles, cumin, oregano, thyme, cloves, bay leaves, garlic, vinegar and 1/4 cup reserved water in a food processor. Puree into a thick paste. Coat lamb shanks and refrigerate, covered, overnight.

Place each shank, bone side up, on a piece of parchment paper. Fold up the sides into a loose package and tie around the bone with kitchen string.

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

Origin: Saveur magazine, Jan96?
Posted By: Brent Thompson
Post Date: Mon, 29 Sep 1997 14:55:11