Tangy Braised Lamb Shanks

Directions

Place chilies in small bowl with boiling water, let stand 1 hour.

Heat lard or oil in Dutch oven over medium heat until hot. Add 2 lamb shanks.

Cook turning often, until brown on all sides about 20 minutes.

Remove to plate.

Repeat.

Place chilies and ⅓ cup of the soaking liquid in a blender and process until smooth.

Discard remaining soaking liquid.

Remove and discard all but 2 tablespoons oil from Dutch oven.

Add onions and sauté over medium heat about 4 minutes or until soft. Reduce heat to med-low and stir in raisins, sugar, garlic, oregano and cumin.

Add chili purée and cook stirring constantly for 2 minutes.

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.