Mixiote de Borrego en Mole Coloradito: Lamb Shank in an Oaxacan Red Mole Sauce

Ingredients

For the mole sauce:

• 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 chiles
• 6 guajillo chiles
• 3 tablespoons canola oil
• 1 1/2 ounce Mexican chocolate
• 1/2 cup sugar

For the lamb shanks:

• 4 medium to large lamb foreshanks
• Salt
• 1/4 cup 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)

Directions

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.