Oaxacan Lamb Shanks Mole - Mixiote De Borrego En Mole Coloradito Recipe

Name: Oaxacan Lamb Shanks Mole - Mixiote De Borrego En Mole Coloradito
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the mole sauce; 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 chilies; 6 guajillo chilies; 3 tablespoons canola oil; 1 1/2 ounces mexican chocolate; 1/2 cup sugar; For the lamb shanks; 4 lamb shanks (medium to large); salt; 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

For the mole sauce
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 chilies
6 guajillo chilies
3 tablespoons canola oil
1 1/2 ounces mexican chocolate
1/2 cup sugar
For the lamb shanks
4 lamb shanks (medium to large)
salt
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
Prepare the mole sauce by combining tomatoes and garlic cloves in your blender and whirl until smooth, adding water if necessary.
2
Strain and set aside.
3
Grind the sesame seeds, peppercorns, oregano and cinnamon all together; set to the side.
4
Make a lengthwise cut on 1 side of each ancho and guajillo chile and remove seeds. Place chiles in a heat resistant bowl and cover with boiling water; soak for 20 minutes or until soft.
5
Place chiles and the water they've been soaking in in a blender.
6
Whirl until smooth, strain and set to the side.
7
In a stockpot, heat up about 3 tablespoons of oil and add the dried spices, stirring constantly to release the fragrant oils.
8
Add the two purees and bring to a boil.
9
Add the chocolate, sugar; salt to taste and let simmer for about 20 minutes.
10
Preheat oven to 325u00b0F.
11
Season the lamb shanks with salt; sear shanks on all sides in a hot skillet with a little oil added.
12
Place some of the mole sauce in a bowl.
13
Dip each shank in mole sauce, sprinkle with vinegar, chopped onion and salt; wrap in a banana leaf and then in aluminum foil.
14
Place shanks in a pan and bake for 3 1/2 to 4 hours, or until the meat is.
15
very tender and falling off the bone.
16
Place shank on a plate and top with additional warm mole sauce.

773

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 20 ingredients. The key ingredients include: For the mole sauce, 6 plum tomatoes, roasted in a 375 degree oven until blackened, 2 garlic cloves, roasted, water, for consistency, and more.

Yes, Oaxacan Lamb Shanks Mole - Mixiote De Borrego En Mole Coloradito 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.

Oaxacan Lamb Shanks Mole - Mixiote De Borrego En Mole Coloradito

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