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Steamed Spicy Lamb Shanks (From Saveur Magazine, Jan96?) spice, lamb 8 chiles guajillos, dried 8 chiles anchos, dried 6 chiles pasillas, dried 1 teaspoon cumin 1/2 tsp oregano, dried 1/2 tsp thyme, dried 6 cloves, whole 2 bay leaves 4 garlic cloves, peeled 2 tablespoon vinegar, white 4 lamb shanks 12 oz beer (1 bottle) Wash the chiles and remove the stems, veins and seeds. Cover with boiling water and soak for 1 hour. Drain, reserving water. Combine chiles, cumin, oregano, thyme, cloves, bay leaves, garlic, vinegar and 1/4 cup reserved water in a food processor. Puree into a thick paste. Coat lamb shanks and refrigerate, covered, overnight. Place each shank, bone side up, on a piece of parchment paper. Fold up the sides into a loose package and tie around the bone 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, add water as needed, until meat falls from bone (open one to check), about 2 hours. To serve, present shanks in their packages and unfold at the table. From: Brent Thompson Date: 29 Sep 97 Chile-Heads List Ä Yield: 1 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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