Recipe - Steamed Spicy Lamb Shanks

8 Chiles guajillos; dried
8 Chiles anchos; dried
6 Chiles pasillas; dried
1 teaspoon Cumin
One half teaspoon Oregano; dried
One half teaspoon Thyme; dried
6 Cloves; whole
2 Bay leaves
4 Garlic cloves; peeled
2 tablespoon Vinegar; white
4 Lamb shanks
12 ounce Beer (1 bottle)

(from Saveur magazine, Jan96?)

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 One fourth 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.

Posted to CHILEHEADS DIGEST V4 #139 by Brent Thompson
brent@hplbct.hpl.hp.com on Sep 29, 1997