Steamed Spicy Lamb Shanks

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#43511

serves/makes:

ready in:
over 5 hrs

2 reviews

ingredients

8 dried guajillo chilies
8 dried ancho chilies
6 dried pasilla chilies
1 teaspoon cumin
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
6 whole cloves
2 bay leaves
4 cloves garlic, peeled
2 tablespoons white vinegar
4 lamb shanks
1 bottle (12 ounce size) beer

directions

Wash guajillos, anchos, and pasillas. Remove stems, veins, and seeds. Cover with boiling water and soak for 1 hour. Drain, reserving water.

Combine chilies, cumin, oregano, thyme, cloves, bay leaves, garlic, vinegar, and 1/4 cup of soaking water in a blender or food processor. Puree into a thick paste. Coat lamb shanks and refrigerate, covered, overnight.

Place each shank in the center of a piece of parchment paper. Make a loose package, and tie 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, adding water as needed, until meat falls from the bone (open one to check), about 2 hours.

To serve, present shanks in their packages and unfold at the table.

added by

abauer

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

Guest Foodie REVIEW:
August 3, 2013

Love the presentation of this dish! The shanks were very tender and the flavor was really incredible. It's not overly spicy but yet has lots of good flavor from the chiles. If you like lamb shanks I highly recommend trying this recipe. Great for guests because of the presentation too.
RitaMae REVIEW:
June 26, 2008

I will make this again! Not hard to make, excellent seasonings, not too spicy-hot, didn't overwhelm the lamb, Very interesting & Tasty!! We had a nice Cabernet Savignon with it, and rice with carrots. RitaMae 06/2008

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