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Lamb Shanks in Ancho Chile and Red Wine Sauce |
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Serves: 4
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(Cordero en Salsa de Chile Ancho y Vino Rojo)
Category: Lamb
In the village of Tequila, near Guadalajara, we were served huge delicious beef shanks, called chamorro, by our hosts at the Herradura Tequila distillery. My version uses lamb shanks since they are easier to handle and almost everyone likes them. Serve with Mexican Rice (see Beans, Rice, and Pasta) and crusty rolls. This is a great dish for entertaining.
Ancho Chile and Red Wine Sauce
3 tablespoons all-purpose flour
1 teaspoon salt, or to taste
1/2 teaspoon freshly ground pepper, or to taste
1/2 teaspoon dried thyme
4 lamb shanks, trimmed of excess fat
2 tablespoons olive oil
1 medium white onion, chopped
4 medium carrots, peeled and cut into 1-inch pieces
6 cloves garlic (large), peeled and halved lengthwise
1. Prepare the sauce. Reserve off heat in the pan. In a pie plate, mix the flour, salt, pepper, and thyme. Dust the shanks all over with the flour mixture. In a large heavy deep skillet, heat the oil over medium heat and brown the shanks, turning, until all are well browned, about 10 minutes.
2. Preheat the oven to 350°. Transfer the shanks to a large ovenproof casserole dish or Dutch oven. Pour 1/2 cup of water over the shanks, and add the onion, carrots, garlic, and the reserved chile sauce. Turn the shanks to coat with the sauce. Cover and cook in the oven, turning the meat once or twice, until very tender, about 1 1/2 to 2 hours. Serve the shanks with the sauce and vegetables.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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