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

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.

No additional tips available.

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

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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.

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

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