Oaxacan Lamb Shanks Mole: Mixiote De Borrego En Mole Coloradito

There’s a certain magic that unfolds when lamb shanks are slow-cooked, transforming into something impossibly tender, yielding to the gentlest nudge of a fork. But when that magic is amplified by the complex, earthy, and subtly sweet embrace of a Oaxacan mole coloradito, you’re transported to another realm entirely. I first encountered this dish many years ago in a bustling Oaxacan market, the air thick with the intoxicating aromas of roasting chilies and simmering spices. The way the rich, dark mole clung to the succulent lamb, the delicate hint of banana leaf infusing every bite – it was a revelation, a symphony of flavors that has stayed with me ever since. This recipe, a true labor of love, captures that authentic spirit, inviting you to experience a taste of Mexico’s culinary heart.

Recipe Overview

• Prep Time: 1 hour
• Cook Time: 4 hours
• Total Time: 5 hours
• Servings: 4
• Yield: 4 lamb shanks
• Dietary Type: Dairy-Free (depending on chocolate used)

Ingredients

For the Mole Sauce

• 6 plum tomatoes, roasted in a 375°F oven until blackened
• 2 garlic cloves, roasted
• Water, for consistency
• 3 teaspoons sesame seeds, toasted
• 1/4 teaspoon freshly-ground black peppercorns, toasted
• 1/2 teaspoon dried oregano, toasted (Mexican preferred)
• 1/2 teaspoon cinnamon, toasted
• 8 ancho chilies
• 6 guajillo chilies
• 3 tablespoons canola oil
• 1 1/2 ounces Mexican chocolate
• 1/2 cup sugar
• Salt, to taste

For the Lamb Shanks

• 4 lamb shanks (medium to large)
• Salt
• Canola oil, for searing
• 1/2 cup red wine vinegar
• 1/2 medium yellow onion, chopped
• 4 (12-inch) square banana leaves (available in the frozen section of Mexican markets)
• Aluminum foil

Equipment Needed

• Baking sheet
• Blender
• Fine-mesh sieve
• Stockpot or Dutch oven
• Skillet
• Large baking dish or roasting pan

Instructions

1. Prepare the Mole Sauce Base: Begin by roasting the plum tomatoes and garlic cloves in a single layer on a baking sheet in an oven preheated to 375°F (190°C) until their skins are blackened and blistered. Once roasted, peel the garlic and place the tomatoes and garlic in your blender. Whirl until smooth, adding a little water as needed to achieve a pourable consistency. Strain this puree through a fine-mesh sieve into a bowl and set aside.

2. Toast and Grind the Spices: In a dry skillet over medium heat, lightly toast the sesame seeds, black peppercorns, dried oregano, and cinnamon until fragrant. Be careful not to burn them. Once toasted, grind these spices together using a spice grinder or mortar and pestle. Set this aromatic blend aside.

3. Prepare the Dried Chilies: Make a lengthwise cut on one side of each ancho chile and guajillo chile, and carefully remove all the seeds and membranes. Place the deseeded chilies in a heat-resistant bowl and cover them with boiling water. Let them soak for at least 20 minutes, or until they are pliable and soft.

4. Blend the Chilies: Transfer the softened chilies and their soaking liquid to the blender. Blend until you have a smooth puree. Strain this chili puree through a fine-mesh sieve into a separate bowl and set aside.

5. Cook the Mole: In a stockpot or Dutch oven, heat about 3 tablespoons of canola oil over medium heat. Add the ground sesame seeds, peppercorns, oregano, and cinnamon to the hot oil, stirring constantly for about 30 seconds to release their fragrant oils.

6. Combine the Mole Components: Pour the strained tomato-garlic puree and the strained chili puree into the pot with the spices. Stir well and bring the mixture to a boil.

7. Enrich the Mole: Add the Mexican chocolate and sugar to the simmering mole. Stir until the chocolate is fully melted and incorporated. Continue to let the mole simmer gently for about 20 minutes, stirring occasionally, to allow the flavors to meld and deepen. Season with salt to taste. The mole should be thick but still pourable; add a little more water if it becomes too thick.

8. Preheat the Oven and Sear the Lamb: Preheat your oven to 325°F (160°C). Season the lamb shanks generously with salt. Heat a little canola oil in a large skillet over medium-high heat and sear the lamb shanks on all sides until deeply browned. This step is crucial for building flavor and color.

9. Assemble the Mixiotes: Place some of the prepared mole sauce into a shallow bowl. Dip each seared lamb shank into the mole sauce, ensuring it is well coated. Sprinkle each shank with a little of the red wine vinegar and some of the chopped yellow onion.

10. Wrap the Lamb: Gently unroll the banana leaves (if they are stiff, you can briefly pass them over a low flame or soak them in hot water to make them more pliable). Place each mole-coated lamb shank in the center of a banana leaf square. Wrap the lamb tightly in the banana leaf, like a parcel. Then, wrap each banana leaf parcel securely in aluminum foil.

11. Bake the Lamb Shanks: Arrange the foil-wrapped lamb shanks in a baking dish or roasting pan. Pour any remaining mole sauce into the bottom of the pan. Bake in the preheated oven for 3 1/2 to 4 hours, or until the meat is incredibly tender and falling off the bone. The cooking time will vary depending on the size of the shanks.

12. Serve: To serve, carefully unwrap a lamb shank. Place the tender lamb shank on a plate and spoon additional warm mole sauce generously over the top.

Expert Tips & Tricks

• Banana Leaf Prep: If your banana leaves are brittle, briefly pass them over an open flame (like a gas burner) or dip them in hot water for a few seconds to make them pliable and prevent tearing during wrapping.
• Mole Consistency: The mole should be thick enough to coat the back of a spoon but not so thick that it’s difficult to pour. Adjust with water as needed during the simmering process.
• Chili Seed Removal: For a milder mole, ensure you remove all the seeds and veins from the dried chilies. For a spicier kick, leave some of the seeds in.
• Make Ahead: The mole sauce can be made a day or two in advance and stored in the refrigerator. Reheat it gently before using. The lamb shanks are best cooked fresh, but if you need to save time, you can sear them ahead of time and refrigerate them.

Serving & Storage Suggestions

This Oaxacan Lamb Shanks Mole is a showstopper on its own, but it pairs beautifully with simple accompaniments that allow the rich mole to shine. Serve it with fluffy Mexican rice, warm corn tortillas for scooping up every last drop of sauce, or a simple avocado salad.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the lamb shanks and mole sauce together over low heat on the stovetop or in a covered dish in the oven at 300°F (150°C) until heated through. Freezing is also an option; wrap the cooled lamb shanks and sauce well, and they should keep for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	982.6 kcal
Calories from Fat
Total Fat	49.8 g	76%
Saturated Fat	15.9 g	79%
Cholesterol	242.1 mg	80%
Sodium	198.9 mg	8%
Total Carbohydrate	57.7 g	19%
Dietary Fiber	9.9 g	39%
Sugars	35.7 g	142%
Protein	77.1 g	154%

Note: Nutritional values are approximate and can vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Chili Variety: While ancho and guajillo chilies are traditional for mole coloradito, you could experiment with other dried chilies like pasilla for a deeper, smokier flavor, or a touch of chipotle for added heat and smokiness.
• Chocolate: If Mexican chocolate is unavailable, you can substitute with a good quality dark chocolate (around 70% cacao) and a pinch of cinnamon.
• Vinegar: Apple cider vinegar can be used in place of red wine vinegar if needed.
• Vegetarian Option: For a vegetarian version, consider using large portobello mushrooms or firm tofu, and adjust cooking times accordingly. The mole itself is largely vegetarian-friendly.

FAQs

Q: Why roast the tomatoes and garlic for the mole?
A: Roasting intensifies the natural sweetness of the tomatoes and mellows the sharpness of the garlic, creating a richer, more complex base for the mole sauce.

Q: Can I make the mole sauce ahead of time?
A: Absolutely! The mole sauce can be made a day or two in advance and stored in the refrigerator. This allows the flavors to meld beautifully.

Q: What kind of chocolate is best for mole?
A: Traditional Mexican chocolate, which often contains cinnamon and a slightly granular texture, is ideal. If using standard dark chocolate, opt for one with at least 70% cacao content.

Q: How do I know when the lamb shanks are done?
A: The lamb shanks are ready when the meat is exceptionally tender and easily pulls away from the bone with a fork.

Q: Are banana leaves essential for this recipe?
A: While not strictly essential, banana leaves impart a subtle, earthy aroma and flavor to the lamb as it slow-cooks. They also help to keep the meat incredibly moist.

Final Thoughts

Preparing this Oaxacan Lamb Shanks Mole is an act of culinary devotion, a journey that rewards your patience with unparalleled depth of flavor. Each component, from the carefully toasted spices to the slow-simmered chilies and the impossibly tender lamb, contributes to a harmonious whole. I encourage you to embrace the process, savor the aromas that will fill your kitchen, and share this magnificent dish with those you love. It’s a taste of tradition, a hug in a bowl, and a testament to the enduring power of Mexican cuisine. Serve it with a vibrant agave-based spirit or a refreshing Horchata for a truly authentic experience.