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1
Preheat the oven to 375.
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2
In a large enameled cast-iron casserole, heat 2 tablespoons of the canola oil.
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3
Season the lamb with salt and pepper.
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4
Add 4 shanks to the casserole and cook over moderately high heat, turning, until browned all over, 7 to 8 minutes; transfer to a baking sheet.
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5
Repeat with the remaining canola oil and lamb shanks.
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6
Add the garlic and half each of the onion, celery and carrots to the casserole; cook, stirring occasionally, until golden, 5 minutes.
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7
Stir in the cinnamon, oregano, 1 teaspoon of the cumin and the chopped chiles.
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8
Add the shanks and any juices.
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9
Add the stock and bring to a boil.
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10
Cover and braise in the oven for 2 hours, until the lamb is very tender.
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11
In a heatproof bowl, cover the remaining chiles with 2 cups of boiling water; soak for 30 minutes.
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12
Transfer the chiles and 1 cup of the liquid to a blender; puree until smooth.
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13
Transfer the lamb to a baking sheet and loosely tent with foil.
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14
Strain the broth, discarding the solids.
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15
Skim off the fat.
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16
Wipe out the casserole.
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17
Heat the olive oil in the casserole.
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18
Add the remaining onion, celery and carrots and cook over moderate heat, stirring occasionally, until golden, about 5 minutes.
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19
Stir in the chile puree, coriander, hominy, pinto beans and the remaining 1 teaspoon of cumin and cook for 2 minutes.
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20
Add the broth and simmer for 10 minutes.
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21
Stir in the lime juice and season with salt and pepper.
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22
Add the shanks to the pot and cook just until heated through.
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23
Serve the posole in bowls, passing cilantro, avocado and lime wedges at the table.
