Categories: Lamb, Mexican 
      Yield: 4 servings 
  
      2    Ancho chilies                     3/8 ts Oregano 
      1 c  Boiling water                     1/2 ts Cumin 
      2 tb Vegetable oil                      28 oz Tomato, whole peeled 
      4    Lamb shanks                       3/4 c  Beef stock 
      2 md White onions, halved                4    Bay leaf 
    1/3 c  Raisins                             1 tb Cider vinegar 
      2 tb Piloncillo, Mexican hard                 Romaine lettuce, shredded 
           -sauce                                   Black olives, pitted 
      4 c  Garlic, minced                  
  
  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.