Go to: Just Lamb Recipes Home Page
Click/Tap 'Back' to go to the recipe list you were browsing.

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.


Click/Tap here for the Printer friendly version. (Just shows the recipe only)

You can Click/Tap Back to return here.