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1
Prepare a grill for medium-high heat.
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2
Toast the guajillo chiles, california chiles, and chiles de arbol on the grill until they are charred in spots, 8 to 10 minutes.
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3
Set aside to cool, then remove the stems and seeds and cut them in half.
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4
Put aside 6 guajillo halves.
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5
Soak the rest of the chiles in water, 10 to 15 minutes.
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6
Meanwhile, add the coriander, cumin, oregano, peppercorns, allspice, ginger, cloves, bay leaves, garlic and onion to a blender, and add enough of the soaked chiles to come about halfway up the blender cup.
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7
Add 1/2 cup of the chile soaking liquid and 1 cup water and process until very well blended and runny.
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8
Transfer to a large bowl.
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9
Blend the remaining soaked chiles with more water as needed.
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10
Heat 1/2 cup canola oil in a large saucepan over medium heat, then add the blended chile sauce and cook until it begins to simmer, about 5 minutes.
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11
Remove from the heat and set aside.
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12
Bring 1/2 gallon of water to a boil in a large pot.
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13
Meanwhile, sprinkle the beef shanks on both sides with a pinch of salt.
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14
Heat the remaining 1/2 cup oil in a large, heavy skillet over very-high heat, then sear the beef shanks until a golden crust is formed, 2 to 3 minutes on each side.
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15
Transfer the seared shanks to the pot of boiling water, then add the sauce and reserved 6 chile halves.
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16
Add the remaining 1/2 cup kosher salt to the mixture and boil over medium heat, uncovered, until the sauce reduces, 20 to 30 minutes.
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17
Cover and simmer over low heat until the meat is fork-tender, about 1 hour.
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18
Taste the sauce and add salt as needed.
