Lamb Stew with Chiles: Chilindron

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2 ancho or pasilla chiles

Olive oil, for sauteing

3 pound piece lamb shoulder

1 cup onions, 1/4-inch dice

4 cloves garlic minced

1/4 pound serrano ham, sliced

1 cup drained del pequillo chiles

10-ounce can whole tomatoes

1 cup fino (dry) or amontillado (semi-dry) sherry

1 cup ruby Port

1 cup dry white wine

1 fresh bay leaf

2 rosemary sprigs