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Oaxacan Lamb Shanks Mole - Mixiote De Borrego En Mole Coloradito

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“A zesty and piquant recipe courtesy of Priscila Satcoff.”
4hrs 40mins

Ingredients Nutrition


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

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