Mixiote de Borrego en Mole Coloradito: Lamb Shank in an Oaxacan Red Mole Sauce

Note from Cheri: This recipe comes to us courtesy of Chef Priscila Satkoff of Chicago's fabulous restaurant ¡Salpicón!. Lee Maloney recently visited and raved about the wonderful experience. Click here to read more about this great restaurant and for more of Chef Priscila's mouth-watering recipes.

For the mole sauce: 6 plum tomatoes, roasted 2 garlic cloves, roasted water for consistency 3 teaspoons sesame seeds, toasted 1/2 teaspoon dried oregano, toasted (Mexican preferred) 1/4 teaspoon fresh-ground peppercorns, toasted 1/2 teaspoon cinnamon, toasted 8 ancho chiles 6 guajillo chiles 1 1/2 oz Mexican chocolate 1/2 cup sugar salt to taste For the lamb shanks: 4 medium to large lamb shanks (foreshanks preferred whenever possible) salt 1/4 cup canola oil 1/2 cup red wine vinegar 1/2 medium yellow onion chopped 4 (12 inch) squares of banana leaves (available in the frozen section of any Mexican market)

Serves 4 To prepare the mole sauce: In a blender or food processor, blend tomatoes and garlic cloves, adding water if necessary. Strain and set aside. In a spice grinder pulverize the sesame seeds, peppercorns, oregano and cinnamon; set aside. Make a lengthwise cut on one side of each ancho and guajillo chile and remove seeds. Put chiles in a bowl and cover with boiling water, letting soak for 20 minutes or until soft. Place chiles and soaking water in a blender. Purée, strain and set aside. In a medium stockpot, heat 3 tablespoons of canola oil, add the dried spices stirring continously, add the two purées and bring to a boil. Add the chocolate, sugar, and salt to taste; let simmer for about 20 minutes. To prepare the lamb shanks: Season the lamb shanks with salt and in a hot skillet sear shanks in oil on all sides. In a bowl, dip each shank in mole sauce, sprinkle with some of the vinegar, chopped onion and salt, then wrap in a banana leaf and then in aluminum foil. Bake at 325 degrees for 3 1/2 to 4 hours or until the meat is falling off the bone. Place shank on a plate and top with additional warm mole sauce.