Ancho Chili Lamb Shank

INGREDIENTS:

METHOD:

1. In skillet, season & sear shanks with Fuego Red. Add mirepoix.* Sauté until caramelized, brown.
2. Add garlic and anchos; sauté. Deglaze with wine and add stock.
3. Cover & simmer for 3 hours or until fork tender.
4. Take shanks out and finish sauce either by reduction or with cornstarch.

* A mirepoix is made by sautéing in butter, carrots, onions & celery in the quantities indicated above.