Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Steamed Spicy Lamb Shanks
- add review
- #43511
serves/makes:
ready in:
over 5 hrs
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.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
If you're a fan of the menu at this American chain of restaurants which serves a variety of foods such as burgers, steaks, pasta, and seafood then you'll love this collection of copycat recipes.
reviews & comments
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.
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