Lamb Shank In An Oaxacan Red Mole Sauce Recipe - Cooking Index
Lamb Shank In An Oaxacan Red Mole Sauce Recipe - Cooking Index
| Mole Sauce | ||
| 6 | Plum tomatoes - roasted in a 375 | |
| Degree oven until blackened | ||
| 2 | Garlic cloves - roasted | |
| Water - for consistency | ||
| 3 teaspoons | 15ml | Sesame seeds - toasted |
| 1/4 teaspoon | 1.3ml | Freshly-ground black peppercorns - toasted |
| 1/2 teaspoon | 2.5ml | Dried oregano - toasted |
| = (Mexican preferred) | ||
| 1/2 teaspoon | 2.5ml | Cinnamon - toasted |
| 8 | Ancho chiles | |
| 6 | Guajillo chiles | |
| 3 tablespoons | 45ml | Canola oil |
| 1 1/2 oz | 42g | Mexican chocolate |
| 1/2 cup | 99g / 3.5oz | Sugar |
| Lamb Shanks | ||
| 4 | Lamb foreshanks, medium to large | |
| Salt - to taste | ||
| 1/4 cup | 59ml | Canola oil - for searing |
| 1/2 cup | 118ml | Red wine vinegar |
| 1/2 cup | 31g / 1.1oz | Yellow onion chopped (medium) |
| 4 | Banana leaves - (12" square) | |
| = (available in the frozen section of | ||
| Mexican markets) |
To prepare the Mole Sauce: In a blender or food processor, blend tomatoes and garlic cloves, adding water if necessary. Strain and set aside. In a spice grinder pulverize the sesame seeds, peppercorns, oregano and cinnamon; set aside.
Make a lengthwise cut on 1 side of each ancho and guajillo chile and remove seeds. Put chiles in a bowl and cover with boiling water, letting soak for 20 minutes or until soft. Place chiles and soaking water in a blender. Puree, strain and set aside.
In a medium stockpot, heat 3 tablespoons of canola oil. Add the dried spices stirring continuously. Add the two purees and bring to a boil. Add the chocolate, sugar, and salt to taste; let simmer for about 20 minutes.
To prepare the Lamb Shanks: Season the lamb shanks with salt and in a hot skillet sear shanks in oil on all sides. In a bowl, dip each shank in mole sauce, sprinkle with some of the vinegar, chopped onion and salt, then wrap in a banana leaf and then in aluminum foil.
Place shanks in a roasting pan and bake in a preheated 325 degree oven for 3 1/2 to 4 hours, or until the meat is falling off the bone. Place shank on a plate and top with additional warm mole sauce.
This recipe yields 4 servings.
Description:
"{Mixiote De Borrego En Mole Coloradito}"
Source:
MELTING POT with Priscila Satcoff - (Show # MP-1B33) - from the TV FOOD NETWORK
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