You can find this recipe at El Restaurante.
Recipe by Executive Chef/Owner Alex Seidel, Fruition Restaurant and Mercantile Dining and Provision, Denver, Colorado; recipe and photo courtesy of American Lamb Board
Makes 8 servings
3 to 4 lbs. American Lamb shanks, whole
4 dried guajillo chiles, stems removed and coarsely chopped or torn
3 dried ancho chiles, stems removed and coarsely chopped or torn
2 canned chipotle chiles in adobo sauce
6 whole cloves garlic, peeled
2 t. ground cumin
2 t. ground coriander
1 t. dried oregano
2 yellow onions, 1 diced and 1 finely chopped
2 c. canned diced tomatoes
3 sprigs fresh thyme
2 bay leaves
2 sprigs fresh marjoram
Salt and pepper, to taste
8 c. lamb or beef stock
1 yellow onion, finely chopped
1 bunch cilantro, minced
16 fresh corn tortillas, warm
In a food processor, combine guajillo, ancho and chipotle chiles with garlic, cumin, coriander and oregano and pulse to make a coarse paste.
Coat bottom of a large heavy-bottom stockpot with oil and heat over medium heat. Add chile-garlic mixture and diced onions and gently cook, stirring occasionally, until onions are soft, about 5 minutes. Add tomatoes, thyme, bay leaves and marjoram; season with salt and pepper. Add lamb shanks and stock. Gently simmer until lamb is tender and pulls away from the bones of the meat. Using a strainer, remove lamb and pick meat from bones. Roughly chop lamb and return meat to liquid. Season to taste with salt and pepper.
To serve, ladle birria into bowls. Top with finely chopped onion and cilantro. Serve with warmed tortillas.