Steamed Spicy Lamb Shanks

8 dried guajillos chiles
8 dried anchos chiles
6 dried pasillas chiles
1 teaspoon cumin
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
6 whole cloves
2 bay leaves
4 garlic cloves, peeled
2 tablespoons white vinegar
4 lamb shanks
12 ounce bottle of beer

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, about 2 hours. To serve, present shanks in their packages and unfold at the table. Serves 4.

From: <NOBR>Genie·</NOBR>

Sent: 6/22/2008 10:55 PM

Braised Lamb Shanks 6 lamb shanks 1/3 cup cooking oil 2 medium sized onions, chopped 1 cup chopped celery 2 carrots, sliced 1/4 teaspoon garlic powder 1 teaspoon salt 1/4 teaspoon pepper 1/2 teaspoon rosemary 1 bay leaf 1 beef bouillon cube 1 cup boiling water 1 7 1/2 ounce can tomato sauce 4 tablespoons flour 1/3 cup water Heat oil in large saucepan; brown shanks in hot oil; remove shanks. Add vegetables and saute for 5 minutes. Add vegetables and saute for 5 minutes. Add shanks; add garlic powder, salt, pepper, rosemary and bay leaf. Combine bouillon cube and boiling water; add to meat and vegetable mixture. Stir in tomato sauce. Cover tightly and simmer for about 2 hours or until shanks are tender. Stir occasionally. Remove bay leaf. Combine flour and water; stir into mixture, stir and cook until thickened. Makes 6 servings.

From: <NOBR>BettyGa1</NOBR>

Sent: 6/22/2008 1:02 PM

Lamb Shanks with Wild Mushroom Sauce Recipes 4 Servings Ingredients 4 American lamb shanks, (about 1 pound each) 1 cup flour, for dusting 1 tablespoon olive oil 4 garlic cloves, chopped 1 pound wild mushrooms (such as shiitake, oyster or chanterelle) ½ cup red wine 2 cups lamb stock* 1 teaspoon fresh rosemary, chopped (or ½ teaspoon dried) Salt and pepper to taste * A high-quality vegetable stock could be substituted for the lamb stock. Preparation Preheat oven to 350 degrees. Dredge the lamb shanks in the flour, then set aside. In a roasting pan on the stove over high heat, heat the olive oil until smoking hot. Add the lamb shanks and brown them well, 4 or 5 minutes per side. Add the garlic and mushrooms, and sauté until the mushrooms are tender, 3 or 4 minutes. Add the wine and cook for another 3 or 4 minutes, or until the wine has evaporated. Add the stock and bring the mixture to a boil over high heat. Add the rosemary, salt and pepper to taste. Cover the roasting pan with a lid or aluminum foil and place it in the oven. Bake until the lamb is tender, 1 to 1½ hours. Serve the lamb shanks with the wild mushroom sauce accompanied by rice.

From: <NOBR>BettyGa1</NOBR>

Sent: 6/22/2008 1:03 PM

BBQ Lamb Shanks Recipe   4 Servings Ingredients 2 tablespoons vegetable oil 4 lamb shanks 1 medium onion, sliced ½ cup ketchup ½ cup water 1 tablespoon brown sugar 1 tablespoon vinegar 1 tablespoon Worcestershire 1 tablespoon dry mustard Preparation Heat oil in a heavy nonstick skillet over medium high heat.  Sauté lamb 3 - 4 minutes until browned on all sides.  Pour off any excess oil.  Combine remaining ingredients and salt to taste in a saucepan.  Bring to a boil and pour over lamb in skillet.  Cover and simmer over low heat 1-1½ to 2 hours until meat is very tender.