Mexican Lamb Shanks with Mole Sauce
30M
3H and 30M
- Makes 4
- 4 lamb shanks
- Salt and pepper to taste
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 dried ancho chiles, stemmed and seeded
- 2 dried pasilla chiles, stemmed and seeded
- 1/4 cup sesame seeds
- 1/4 cup almonds
- 1/4 cup raisins
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 2 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 2 ounces dark chocolate, chopped
- 1 tablespoon sugar
- 2 tablespoons apple cider vinegar
- Preheat your oven to 325°F (160°C). Season the lamb shanks generously with salt and pepper.
- Heat the vegetable oil in a large Dutch oven over medium-high heat. Brown the lamb shanks on all sides, about 8-10 minutes. Remove the shanks and set aside.
- In the same pot, add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute.
- Toast the ancho and pasilla chiles in a dry skillet over medium heat until fragrant, about 2 minutes. Soak the chiles in hot water for 15 minutes, then drain and blend into a paste.
- In the same skillet, toast the sesame seeds, almonds, and raisins until lightly browned. Add these to the blender with the chile paste.
- Add the cinnamon, cloves, coriander, and cumin to the blender. Blend until smooth, adding a bit of chicken broth if needed to facilitate blending.
- Pour the blended mixture back into the Dutch oven with the onions and garlic. Stir in the remaining chicken broth, diced tomatoes, dark chocolate, sugar, and apple cider vinegar. Bring to a simmer.
- Return the lamb shanks to the pot, spooning the sauce over them. Cover the Dutch oven and transfer to the preheated oven.
- Braise the lamb shanks in the oven for about 3 hours, or until the meat is tender and falling off the bone.
- Remove the lamb shanks from the oven and let them rest for 10 minutes before serving. Serve the lamb shanks with the mole sauce spooned over the top.
Mexican Lamb Shanks with Mole Sauce: A Flavorful Journey
History
The origins of Mexican Lamb Shanks with Mole Sauce can be traced back to the heart of Mexico, where the art of mole sauce has been perfected over centuries. Mole, a complex sauce made from a blend of spices, chili peppers, and sometimes chocolate, is a cornerstone of Mexican cuisine. The addition of lamb shanks to this rich sauce is a testament to the adaptability and creativity of Mexican cooks, who have historically used whatever ingredients were available to create hearty and flavorful dishes. This dish, while not as common as other mole-based recipes, showcases the depth and versatility of Mexican culinary traditions.
Taste Profile
Mexican Lamb Shanks with Mole Sauce offer a symphony of flavors that dance on the palate. The tender lamb shanks, slow-cooked to perfection, provide a succulent base that absorbs the intricate flavors of the mole sauce. The mole itself is a harmonious blend of sweet, savory, and spicy elements. Notes of chocolate and cinnamon add a subtle sweetness, while chili peppers bring a gentle heat that warms the soul. The result is a rich and complex dish that is both comforting and celebratory, perfect for special occasions or a hearty family meal.
Cultural Significance
In Mexican cuisine, mole sauce holds a special place, often reserved for significant celebrations and gatherings. The preparation of mole is a labor of love, requiring patience and skill, and is often a communal effort that brings families and communities together. Mexican Lamb Shanks with Mole Sauce, while a variation on the more traditional chicken or turkey mole, embodies the same spirit of festivity and togetherness. This dish not only highlights the rich culinary heritage of Mexico but also serves as a bridge between the past and present, showcasing how traditional recipes can be adapted to suit modern tastes while retaining their cultural essence.
