Mixiote de Borrego en Mole Coloradito: Lamb Shank i

Name: Mixiote de Borrego en Mole Coloradito: Lamb Shank in an Oaxacan Red Mole Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 chiles; 6 guajillo chiles; 3 tablespoons canola oil; 1 1/2 ounce Mexican chocolate; 1/2 cup sugar; 4 medium to large lamb foreshanks; Salt; 1/4 cup 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)

Servings: persons

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 chiles
6 guajillo chiles
3 tablespoons canola oil
1 1/2 ounce Mexican chocolate
1/2 cup sugar
4 medium to large lamb foreshanks
Salt
1/4 cup 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)

1
To prepare the mole sauce: In a blender or food processor, blend tomatoes and garlic cloves, adding water if necessary.
2
Strain and set aside.
3
In a spice grinder pulverize the sesame seeds, peppercorns, oregano and cinnamon; set aside.
4
Make a lengthwise cut on 1 side of each ancho and guajillo chile and remove seeds.
5
Put chiles in a bowl and cover with boiling water, letting soak for 20 minutes or until soft.
6
Place chiles and soaking water in a blender.
7
Puree, strain and set aside.
8
In a medium stockpot, heat 3 tablespoons of canola oil.
9
Add the dried spices stirring continuously.
10
Add the two purees and bring to a boil.
11
Add the chocolate, sugar, and salt to taste; let simmer for about 20 minutes.
12
To prepare the lamb shanks: Season the lamb shanks with salt and in a hot skillet sear shanks in oil on all sides.
13
In a bowl, dip each shank in mole sauce, sprinkle with some of the vinegar, chopped onion and salt, then wrap in a banana leaf and then in aluminum foil.
14
Place shanks in a roasting pan and bake in a preheated 325 degree oven for 3 1/2 to 4 hours, or until the meat is falling off the bone.
15
Place shank on a plate and top with additional warm mole sauce.

847

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 6 plum tomatoes, roasted in a 375 degree oven until blackened, 2 garlic cloves, roasted, Water, for consistency, 3 teaspoons sesame seeds, toasted, and more.

Yes, Mixiote de Borrego en Mole Coloradito: Lamb Shank in an Oaxacan Red Mole Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mixiote de Borrego en Mole Coloradito: Lamb Shank in an Oaxacan Red Mole Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions