Steamed Spicy Lamb Shanks Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
8: Dried guajillo chiles,
6 Cloves: ,
8: Dried ancho chiles,
2: Bay leaves,
6: Dried pasilla chiles,
4: Garlic clove, (s), peeled
1 tsp: Cumin,
2 tbsp: White vinegar,
1/2 tsp: Dried oregano,
4: Lamb shanks,
1/2 tsp: Dried thyme,
12 ounce: Bottle of beer,
Directions:
1. Wash chiles. Remove stems, veins, and seeds. Cover with boiling
water and soak 1 hour. Drain, reserving water.
2. 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.
3. Place each shank in the center of a piece of parchment paper. Make
a loose package and tie with kitchen string.
4. 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.
Saveur
Jan-Feb 96
Submitted By DIANE LAZARUS On 12-22-95
Source from luhu.jp
water and soak 1 hour. Drain, reserving water.
2. 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.
3. Place each shank in the center of a piece of parchment paper. Make
a loose package and tie with kitchen string.
4. 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.
Saveur
Jan-Feb 96
Submitted By DIANE LAZARUS On 12-22-95
Source from luhu.jp
Tags
Meats