Free Recipe Steamed Spicy Lamb Shanks
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Steamed Spicy Lamb Shanks Recipe
8 Chiles guajillos; dried
8 Chiles anchos; dried
6 Chiles pasillas; dried
1 ts Cumin
1/2 ts Oregano; dried
1/2 ts Thyme; dried
6 Cloves; whole
2 Bay leaves
4 Garlic cloves; peeled
2 tb Vinegar; white
4 Lamb shanks
12 oz Beer (1 bottle)
Steamed Spicy Lamb Shanks Preparation
(from Saveur magazine, Jan96?) Wash the chiles and remove the stems, veins and seeds. Cover with boiling water and soak for 1 hour. Drain, reserving water. Combine chiles, cumin, oregano, thyme, cloves, bay leaves, garlic, vinegar and 1/4 cup reserved water in a food processor. Puree into a thick paste. Coat lamb shanks and refrigerate, covered, overnight. Place each shank, bone side up, on a piece of parchment paper. Fold up the sides into a loose package and tie around the bone 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 bone (open one to check), about 2 hours. To serve, present shanks in their packages and unfold at the table. Posted to CHILE-HEADS DIGEST V4 #139 by Brent Thompson <brent@hplbct.hpl.hp.com> on Sep 29, 1997
Cooking Temperature:
Recipe Serves: 1
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