Tangy Braised Lamb Shanks
Cakes & Frosting Recipes
Cool Treat Recipes
Side Dish Recipes
2 Ancho chilies
Place chilies and 1/3 cup of the soaking liquid in a blender and process until smooth. Discard remaining soaking liquid. Remove and discard all but 2 tablespoons oil from Dutch oven. Add onions and sauté' over medium heat about 4 minutes or until soft. Reduce heat to med-low and stir in raisins, sugar, garlic, oregano and cumin. Add chili puree and cook stirring constantly for 2 minutes.
Add tomatoes, stock and bay leaves to pan. Heat to boiling. Add lamb shanks and simmer over low heat, covered, turning occasionally until lamb is very, very tender--about 2 to 2/12 hours/ 6. Remove lamb to serving platter and keep warm. Skim and discard fat from cooking sauce. Stir in vinegar. Heat sauce to boiling over med.-high heat and cook uncovered, stirring frequently until sauce is thickened--about 10 minutes. Spoon sauce over lamb. Serve, garnished with lettuce and olives (Maybe even some quartered tomatoes).
Accompany with Refried Beans garnished as desired with shredded cheese and diced white onions. I recommend with shanks that you clean them as well as possible of as much fat as possible plus that white membrane. Don't remove all the membrane, however, as something has to hold them together.
Makes 4 servings
Copyright A View of America 1998 all rights reserved any and all content on this site is protected by law. Any use without written permission is strictly prohibited.