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Steamed Spicy Lamb Shanks
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    Steamed Spicy Lamb Shanks

    • 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

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