Stewed Lamb Shanks with Mushrooms and Pasilla Chile Sauce

• 2 tablespoons lard (preferred) or neutral oil, such as corn or grapeseed
• 4 lamb shanks, each about 1 pound
• Salt and black pepper to taste
• 1 large white onion, chopped
• 1/2 pound fresh shiitake mushrooms, stems discarded or reserved for stock, caps sliced
• 1 tablespoon fresh marjoram or oregano leaves or
• 1 teaspoon dried oregano, preferably Mexican
• 1 teaspoon ground cumin
• 1 recipe Pasilla Salsa (page 612)

1. Put the lard in a large deep skillet or flameproof casserole with a lid and place over high heat.
2. A minute later, add the lamb shanks and brown well, turning as necessary, at least 10 minutes.
3. About halfway through the browning, sprinkle the lamb with salt and pepper.
4. If you have not made the Pasilla Salsa, now is the time.
5. Turn the heat to medium, transfer the lamb to a plate, and add the onion and mushrooms to the skillet; cook, stirring occasionally and sprinkling the vegetables with salt and pepper, until the onion is soft, about 5 minutes.
6. Add the marjoram, cumin, salsa, and about 1/2 cup water.
7. Nestle the lamb in the sauce and adjust the heat so the mixture simmers slowly; cover.
8. Cook, turning and checking the meat every 30 minutes or so and adding a little water if necessary to keep the mixture from drying out.
9. When the meat is very, very tender, at least an hour (and probably more like 2), turn off the heat and serve or keep warm over low heat until youre ready to serve.
10. Or cover and refrigerate for up to 2 days before reheating.

lard, lamb shanks, salt, white onion, shiitake mushrooms, fresh marjoram, oregano, ground cumin, recipe pasilla salsa

Taken from www.epicurious.com/recipes/food/views/stewed-lamb-shanks-with-mushrooms-and-pasilla-chile-sauce-386260 (may not work)