*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Mexican
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2                    Ancho chilies
    1       c            Boiling water
    2       tb           Vegetable oil
    4                    Lamb shanks
    2       md           White onions, halved
      1/3   c            Raisins
    2       tb           Piloncillo, Mexican hard
    4       c            Garlic, minced
      3/8   ts           Oregano
      1/2   ts           Cumin
   28       oz           Tomato, whole peeled
      3/4   c            Beef stock
    4                    Bay leaf
    1       tb           Cider vinegar
                         Romaine lettuce, shredded
                         Black olives, pitted
   1. Place chilies in small bowl with boiling water, let stand 1 hour 2. Heat
   lard or oil in Dutch oven over med. heat until hot. Add 2 lamb shanks. Cook
   turning often, until brown on all sides about 20 minutes. Remove to plate.
   Repeat. 3. Place chilies and 1/3 cup of the soaking liquid in a blender and
   process until smooth. Discard remaining soaking liquid. 4. Remove and
   discard all but 2 TBS oil from Dutch oven. Add onions and saute' over
   medium heat about 4 mins. or until soft. Reduce heat to med-low and stir in
   raisins, sugar, garlic, oregano and cumin. Add chili puree and cook
   stirring constantly for 2 minutes. 5. Add tomatoes, stock and bay leaves to
   pan. Heat to boiling. Add lamb shanks and simmer over low heat, covered,
   turning occasionally until lamb is very, very tender--about 2 to 2/12
   hours/ 6. Remove lamb to serving platter and keep warm. Skim and discard
   fat from cooking sauce. Stir in vinegar. Heat sauce to boiling over
   med.-high heat and cook uncovered, stirring frequently until sauce is
   thickened--about 10 minutes. Spoon sauce over lamb. Serve, garnished with
   lettuce and olives (Maybe even some quartered tomatoes). Accompany with
   Refried Beans garnished as desired with shredded cheese and diced white
   onions. I recommend with shanks that you clean them as well as possible of
   as much fat as possible plus that white membrane. Don't remove all the
   membrane, however, as something has to hold them together.
                    - - - - - - - - - - - - - - - - - -