MIXIOTE DE BORREGO EN MOLE COLORADITO
LAMB SHANK IN AN OAXACAN RED MOLE SAUCE

For the mole sauce:
6 plum tomatoes, roasted
2 garlic cloves, roasted
water for consistency
3 tsp sesame seeds, toasted
½ tsp dried oregano, toasted (Mexican preferred)
¼ tsp fresh-ground peppercorns, toasted
½ tsp cinnamon, toasted
8 ancho chiles
6 guajillo chiles
1½ oz Mexican chocolate
½ cup sugar
salt to taste

For the lamb shanks:
4 medium to large lamb shanks (foreshanks preferred whenever possible)
salt
¼ cup canola oil
½ cup red wine vinegar
½ medium yellow onion chopped
4 12 inch squares of banana leaves (available in the frozen section of any
Mexican market)

To prepare the mole sauce: In a blender or food processor, blend tomatoes
and garlic cloves, adding water if necessary. Strain and set aside. In a
spice grinder pulverize the sesame seeds, peppercorns, oregano and cinnamon;
set aside.

Make a lengthwise cut on one side of each ancho and guajillo chile and
remove seeds. Put chiles in a bowl and cover with boiling water, letting
soak for 20 minutes or until soft. Place chiles and soaking water in a
blender. Purée, strain and set aside. In a medium stockpot, heat 3
tablespoons of canola oil, add the dried spices stirring continously, add
the two purées and bring to a boil. Add the chocolate, sugar, and salt to
taste; let simmer for about 20 minutes.

To prepare the lamb shanks: Season the lamb shanks with salt and in a hot
skillet sear shanks in oil on all sides. 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. Bake at 325 degrees for 3½ to 4
hours or until the meat is falling off the bone. Place shank on a plate and
top with additional warm mole sauce.

Yield: 4 servings

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