Oaxacan Lamb Shanks Mole - Mixiote De Borrego En Mole Coloradito

Total Time: 4 hrs 40 mins Preparation Time: 40 mins Cook Time: 4 hrs

Ingredients

• Servings: 4
• 6 plum tomatoes, roasted in a 375 degree oven until blackened
• 2 garlic cloves, roasted
• water, for consistency
• 3 teaspoons sesame seeds, toasted
• 1/4 teaspoon freshly-ground black peppercorns, toasted
• 1/2 teaspoon dried oregano, toasted (mexican preferred)
• 1/2 teaspoon cinnamon, toasted
• 8 ancho chilies
• 6 guajillo chilies
• 3 tablespoons canola oil
• 1 1/2 ounces mexican chocolate
• 1/2 cup sugar
• 4 lamb shanks (medium to large)
• salt
• canola oil, for searing
• 1/2 cup red wine vinegar
• 1/2 medium yellow onion, chopped
• 4 (12 inch) square banana leaves (available in the frozen section of mexican markets)

Recipe

• 1 prepare the mole sauce by combining tomatoes and garlic cloves in your blender and whirl until smooth, adding water if necessary.
• 2 strain and set aside.
• 3 grind the sesame seeds, peppercorns, oregano and cinnamon all together; set to the side.
• 4 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.
• 5 place chiles and the water they've been soaking in in a blender.
• 6 whirl until smooth, strain and set to the side.
• 7 in a stockpot, heat up about 3 tablespoons of oil and add the dried spices, stirring constantly to release the fragrant oils.
• 8 add the two purees and bring to a boil.
• 9 add the chocolate, sugar; salt to taste and let simmer for about 20 minutes.
• 10 preheat oven to 325°f.
• 11 season the lamb shanks with salt; sear shanks on all sides in a hot skillet with a little oil added.
• 12 place some of the mole sauce in a bowl.
• 13 dip each shank in mole sauce, sprinkle with vinegar, chopped onion and salt; wrap in a banana leaf and then in aluminum foil.
• 14 place shanks in a pan and bake for 3 1/2 to 4 hours, or until the meat is.
• 15 very tender and falling off the bone.
• 16 place shank on a plate and top with additional warm mole sauce.