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Steamed Spicy Lamb Shanks

8 Dried guajillo chiles
8 Dried ancho chiles
6 Dried pasilla chiles
1 ts Cumin
1/2 ts Dried oregano
1/2 ts Dried thyme
6 Cloves
2 Bay leaves
4 Garlic clove(s), peeled
2 tb White vinegar
4 Lamb shanks
12 oz Bottle of beer

Wash chiles. Remove stems, veins, and seeds. Cover with boiling water and soak 1 hour. Drain, reserving water.

Combine chiles, cumin, oregano, thyme, cloves, bay leaves, garlic, vinegar, and 1/4 cup of soaking water in a blender or food processor. Puree into a thick paste. Coat lamb shanks and refrigerate, covered, overnight.

Place each shank in the center of a piece of parchment paper. Make a loose package and tie with kitchen string.

Bring beer and 2 cups water to a boil in a large steamer over medium heat. Place shanks on rack above liquid. Cover and steam, add water as needed, until meat falls from the bone (open one to check), about 2 hours. To serve, present shanks in their packages and unfold at the table.

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