James's Tex Mex 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
de Gaulle elected president of 5th Republic (Dec. 21-58).