Ingredients
- 4 lamb shanks
- 4 dried Ancho chiles, cut and seeds removed
- 4 dried Guajillo chiles, cut and seeds removed
- 2 tbsp chipotle in adobo sauce
- 8 peppercorns
- 2 whole cloves
- 1 tsp dried thyme
- 1 tsp marjoram
- 1 tsp dried oregano
- 2 bay leaves
- 1/2 tsp ground cumin
- 1 cinnamon stick
- 5 cloves garlic, smashed
- 1 onion diced
- 5 red tomatoes, diced
- 50ml apple cider vinegar
- 500ml water
- Salt to taste
To serve
- Diced white onion
- Coriander
- Mozzarella cheese
- Corn tortillas
Method
1. Start by seasoning your lamb with salt all over and set aside.
2. Fry your dried chillies in a small amount of oil for 3-4 minutes.
3. Bring the water to a boil and add your dried chillies. Turn the heat off.
4. In the same pot you just fried the chillies in, sweat down the onions, tomatoes, garlic and the other spices.
5. After 4-5 minutes or once the tomatoes start to boil, add the water with the dried chillies, along with the chipotle in adobo.
6. Cook this for 20 minutes on low then carefully pour into a blender and blend until smooth.
7. Add the smooth chilli paste back to the pot, followed by your lamb shanks and cinnamon stick.
8. Cook this for 4-5 hours on very low or until the meat is falling off the bone. You can also cook this in a pressure cooker for 45 minutes to an hour.
9. Once the lamb is completely cooked, shred the meat from the bone and reserve the sauce to use in the next step.
10. To serve, simply dip your corn tortilla into the sauce and place it in a medium-hot frypan.
11. Now add your shredded lamb, some mozzarella cheese, diced onion and coriander.
12. Toast on both sides and serve with your salsa of choice and some more of that delicious leftover braising sauce.
13. Enjoy!