Oaxacan Lamb Shanks Mole - Mixiote De Borrego En Mole Coloradito - cooking recipe

Ingredients

For the mole sauce
6 plum tomatoes, roasted in a 375 degree oven until blackened
2 garlic cloves, roasted
water, for consistency
3 teaspoons sesame seeds, toasted
1/4 teaspoon freshly-ground black peppercorns, toasted
1/2 teaspoon dried oregano, toasted (Mexican preferred)
1/2 teaspoon cinnamon, toasted
8 ancho chilies
6 guajillo chilies
3 tablespoons canola oil
1 1/2 ounces mexican chocolate
1/2 cup sugar
For the lamb shanks
4 lamb shanks (medium to large)
salt
canola oil, for searing
1/2 cup red wine vinegar
1/2 medium yellow onion, chopped
4 (12 inch) square banana leaves (available in the frozen section of Mexican markets)

Preparation

Prepare the mole sauce by combining tomatoes and garlic cloves in your blender and whirl until smooth, adding water if necessary.
Strain and set aside.
Grind the sesame seeds, peppercorns, oregano and cinnamon all together; set to the side.
Make a lengthwise cut on 1 side of each ancho and guajillo chile and remove seeds. Place chiles in a heat resistant bowl and cover with boiling water; soak for 20 minutes or until soft.
Place chiles and the water they've been soaking in in a blender.
Whirl until smooth, strain and set to the side.
In a stockpot, heat up about 3 tablespoons of oil and add the dried spices, stirring constantly to release the fragrant oils.
Add the two purees and bring to a boil.
Add the chocolate, sugar; salt to taste and let simmer for about 20 minutes.
Preheat oven to 325\u00b0F.
Season the lamb shanks with salt; sear shanks on all sides in a hot skillet with a little oil added.
Place some of the mole sauce in a bowl.
Dip each shank in mole sauce, sprinkle with vinegar, chopped onion and salt; wrap in a banana leaf and then in aluminum foil.
Place shanks in a pan and bake for 3 1/2 to 4 hours, or until the meat is.
very tender and falling off the bone.
Place shank on a plate and top with additional warm mole sauce.