chef Jason Pringle Australian lamb foreshank with Oaxacan black mole

Method

In a large cast iron skillet over medium-high heat, add lard. Meanwhile, in a large bowl, add corn flour, salt and pepper. Toss shanks in corn flour mix and coat evenly.

Once oil begins to smoke, add shanks and cook until browned on all sides. Reserve until ready to use.

For the Oaxacan Mole: Heat 2 quarts of water in a kettle. Preheat a large cast iron pan over medium heat and toast the chiles until blackened but not burnt. Place the chiles in a large bowl and cover with hot water, soak for about an hour. Place soaked chiles in a blender and puree until smooth. Run through a strainer to remove the skins.

In the same hot skillet, grill the onion, shallot and garlic for 10 minutes. Set aside. Toast the pistachios, almonds and cumin. Set aside. Heat 3 tablespoons of lard in a large cast iron skillet over medium heat until smoking. Fry the bread until browned and then add sesame seeds. Remove from skillet, allow to cool and grind in a food processor. Set aside.

Next, add tomatoes, tequila, bay leaf and cumin and cook over medium heat, allowing the juices to almost evaporate- about 15 minutes. Now, take all of the ingredients and combine in a food processor and process until smooth. Slowly add in the chocolate to the hot mixture and blend until melted thoroughly.

Return mixture to a large braising pot, add lamb shanks and enough chicken stock to cover half of the shanks. Cook over low heat until the lamb shanks are tender, adding more stock as needed. When shanks are tender, remove from mole and continue to cook the sauce until thickened to desired consistency, then season with salt to taste. Reserve shanks and sauce until ready to use.