Oaxacan Lamb Shanks Mole - Mixiote De Borrego En Mole Coloradito

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 chilies
• 6 guajillo chilies
• 3 tablespoons canola oil
• 1 1/2 ounces mexican chocolate
• 1/2 cup sugar

For the lamb shanks

• 4 lamb shanks (medium to large)
• salt
• 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

1. 1

   Prepare the mole sauce by combining tomatoes and garlic cloves in your blender and whirl until smooth, adding water if necessary.

2. 2

   Strain and set aside.

3. 3

   Grind the sesame seeds, peppercorns, oregano and cinnamon all together; set to the side.

4. 4

   Make a lengthwise cut on 1 side of each ancho and guajillo chile and remove seeds. Place chiles in a heat resistant bowl and cover with boiling water; soak for 20 minutes or until soft.

5. 5

   Place chiles and the water they've been soaking in in a blender.

6. 6

   Whirl until smooth, strain and set to the side.

7. 7

   In a stockpot, heat up about 3 tablespoons of oil and add the dried spices, stirring constantly to release the fragrant oils.

8. 8

   Add the two purees and bring to a boil.

9. 9

   Add the chocolate, sugar; salt to taste and let simmer for about 20 minutes.

10. 10

    Preheat oven to 325°F.

11. 11

    Season the lamb shanks with salt; sear shanks on all sides in a hot skillet with a little oil added.

12. 12

    Place some of the mole sauce in a bowl.

13. 13

    Dip each shank in mole sauce, sprinkle with vinegar, chopped onion and salt; wrap in a banana leaf and then in aluminum foil.

14. 14

    Place shanks in a pan and bake for 3 1/2 to 4 hours, or until the meat is.

15. 15

    very tender and falling off the bone.

16. 16

    Place shank on a plate and top with additional warm mole sauce.