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Ingredientes
- 4 x lamb shanks Salt and pepper to taste
- 4 x -5 Tbs. extra virgin olive oil
- 4 sht of banana leaves (cut whole leaf into sections about 18 inches long)
- 4 Tbsp. cilantro pesto, garnish (recipe below) Cilantro oil, garnish (recipe below) Spice Rub
- 1 tsp cumin seeds
- 2 Tbsp. pasilla chili pwdr
- 1 tsp salt
- 1/4 tsp oregano
- 1 tsp grnd coriander
- 1/2 tsp garlic pwdr Ancho chili sauce
- 4 x -5 dry Ancho Chilies
- 3 x Roma tomatoes, roasted
- 1/4 c. reserved ancho chili liquid (see below)
- 1 quart water
- 4 Tbsp. extra virgin olive oil
- 2 lrg carrots, cut into medium dice
- 2 x poblano chilies, seeded, and cut into medium dice
- 2 lrg yellow onions, cut into medium dice
- 4 x cloves garlic, chopped
- 1/2 c. chicken stock
- 1 tsp red pepper flakes
- 1 tsp grnd cumin
- 1 tsp grnd coriander Salt and pepper to taste Preheat oven to 250 degrees F.
Direcciones
- To make the sauce: To roast the tomatoes, place them whole on a saute/fry pan or possibly comal over high heat. Turn them as they begin to char on all sides. The tomatoes can also be charred under the broiler, turning once. When charred, remove from heat and set aside till cold. Peel the skin off the tomatoes with your hands or possibly a paring knife. Once peeled, cut in half and scoop out the seeds. Set aside.
- To prepare the Ancho chilies: Bring the water to a boil, cover, and remove from heat. Cut chilies in half with a knife and remove the seeds and veins. Wear latex gloves or possibly plastic bags to protect your hands from the chili oils. After all the chilies have been cut in half, heat a saute/fry pan or possibly comal over high heat and add in the chilies to toast. Turn them about every 30 seconds, being careful not to let them burn. Continue to toast them for about 2-3 min more till they begin to smell toasted (the chili aroma will become noticeable).
- Add in the dry, toasted chilies to the reserved warm water and allow them to soak and rehydrate for 10 min. Remove from the water and place the chilies, tomatoes, and reserved 1/4 c. rehydrating liquid into a blender. Blend till smooth and set aside.
- Add in the extra virgin olive oil to a large saucepan over medium heat. Add in the carrots, poblano chilies, and onions. Cook for about 2 min and add in the garlic. Continue to cook till the vegetables have softened, stirring occasionally. This will take about 10 min. Add in the chili-tomato mix and the chicken stock and stir well. Add in the red pepper flakes, cumin, and coriander and stir well. Bring sauce up to a boil and then reduce to a simmer. Let sauce simmer for at least 20 min.
- For the lamb: Combine the ingredients for the spice rub together in a bowl. Season the lamb shanks generously with salt and pepper and then coat with the spice rub. In a large pan, over high heat, add in the extra virgin olive oil and the lamb shanks. Sear the shanks well on all sides till well browned. Remove from the pan and set aside to rest.
- To prepare the banana leaves: Over an open flame, or possibly on a large saute/fry pan on an electric stove, carefully pass the leaves over the heat for a few seconds so they become more flexible. Wipe them with a towel. On a large work surface, lay out the banana leaves. In the center of the leaf, place the seared lamb shank. Using a ladle add in sufficient sauce to cover the lamb and then add in a little extra (about 1 to 1 1/2 c. total). Carefully fold the top and bottom sides of the leaf over the shank and then fold over the remaining 2 sides to create a packet. Placing the seam side down, cover the lamb packet with plastic wrap, and finally cover it all with aluminum foil. Place directly on the center rack of the \oven and allow to braise for 3 to 3 1/2 hrs.
- Remove from the oven and open up all the layers. Remove the meat from the banana leaf and serve on a bed of goat cheese polenta (recipe below). Garnish with a Tbsp. of cilantro pesto and drizzle cilantro oil around dish.
- Cilantro PestoMakes 1 1/2 c.
- 2 c. minced fresh cilantro1 c. grated Parmesan cheese3/4 c. pine nuts, toasted4 cloves garlic, peeled1 Tbs. lime juice1/4 teaspoon salt1/2 c. extra virgin olive oil
- In a food processor, combine cilantro, cheese, pine nuts, garlic, lime juice and salt in food processor. Process till finely grated, then slowly add in extra virgin olive oil, for 1 minute or possibly till almost smooth.
- Cilantro OilMakes 1 c.
- 2 c. cilantro leaves1 c. extra virgin extra virgin olive oil
- Combine cilantro and oil in a blender and blend till it turns bright green in color, about 30 seconds. Transfer oil to an airtight container and store in the refrigerator for up to 2 weeks.
- Green Chili Goat Cheese Polenta
- 2 c. polenta8 c. water or possibly chicken stock4 ounce green chili goat cheese (can also use plain or possibly herbed goat cheese)
- 2 poblano chiliesOlive oilSalt and pepper to taste
- Cut poblano chilies in half and remove the seeds. Place cut side down on a cookie sheet or possibly sheet pan and coat with extra virgin olive oil, salt and pepper. Place under the broiler till the skins on the peppers are charred. Whole peppers may also be charred over an open flame on the stovetop. Remove from heat, and place peppers inside a thick plastic bag or possibly in a bowl covered with plastic wrap. Allow the peppers to sweat for 15 min, or possibly till cold to the touch. Remove from the bag and peel the charred skin off using a paper towel or possibly the back of a knife. Cut peppers into 1/2 inch thick strips and set aside.
- Bring water or possibly stock to a boil in a large saucepan and slowly begin to add in the polenta in a slow stream while stirring constantly with a wooden spoon. Continue to stir till mix begins to pull away from the sides of the pan, about 15-20 min. If polenta seems too dry, add in more water (about 2 Tbsp at a time).
- Once polenta is cooked, add in the goat cheese and poblano chilies. Stir till the cheese has combined with the polenta and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 458g | |
| Recipe makes 4 servings | |
| Calories 356 | |
| Calories from Fat 269 | 76% |
| Total Fat 30.5g | 38% |
| Saturated Fat 4.17g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 674mg | 28% |
| Potassium 723mg | 21% |
| Total Carbs 20.66g | 6% |
| Dietary Fiber 6.3g | 21% |
| Sugars 5.66g | 4% |
| Protein 3.94g | 6% |
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