Oaxacan Lamb in Spicy Tomatillo Sauce

A Culinary Journey to Oaxaca: My Experience with Oaxacan Lamb in Spicy Tomatillo Sauce

The aroma of roasting lamb, mingled with the pungent scent of tomatillos and chiles, transported me back to the vibrant markets of Oaxaca. This wasn't just a recipe; it was an experience. I'd always been drawn to authentic, home-style cooking, and this dish perfectly encapsulated that. The slow-roasted lamb, falling apart tender, was a testament to patience and simple, flavorful ingredients. The spicy tomatillo sauce, a fiery dance of textures and tastes, was the perfect counterpoint to the richness of the lamb. It wasn't just about the food; it was about the journey, the process, and the connection to a rich culinary heritage.

I remember the first time I encountered this dish. I was traveling through Mexico, exploring its diverse culinary landscape. The vibrant colors, the incredible smells, the warmth of the people—it all captivated me. In a small, family-run restaurant tucked away in a charming town, I stumbled upon this extraordinary lamb dish. The lamb was incredibly tender, the sauce bursting with flavor. It was a revelation. I knew then that I had to learn how to make it myself.

The process of recreating this dish at home became a personal mission. The research, the sourcing of ingredients, the careful attention to detail—each step felt like a pilgrimage. I spent hours pouring over cookbooks and online forums, seeking out the authentic techniques and ingredients used in Oaxacan cuisine. It was more than just cooking; it was a study of culinary history and tradition. The slow roasting of the lamb, a process that requires time and patience, became a meditative act, a reminder of the importance of slowing down and savoring the process. The preparation of the tomatillo sauce, a vibrant blend of textures and tastes, was a celebration of Oaxacan spices and ingredients. I truly connected with the heart and soul of this dish; it wasn't just a meal; it was a story.

And that's the beauty of this recipe. It's not just about the end result; it's about the journey. It's about the time spent selecting the freshest ingredients, the careful preparation, the satisfying aroma filling your kitchen as the lamb roasts. It's about the joy of creating something delicious, something authentic, something that transports you to another place and time. This dish is a testament to the power of food to bring people together, to connect us to cultures and histories, and to nourish not just our bodies, but our souls. The Oaxacan Lamb in Spicy Tomatillo Sauce is more than a meal; it is a story, a tradition, and a taste of Mexico right in your own kitchen.

I hope you enjoy this recipe as much as I do. It's a dish that celebrates the simplicity of great ingredients and the richness of culinary tradition. Let the aromas of Oaxaca fill your kitchen, and let the flavors transport you to a place of warmth, spice, and culinary adventure. Let me know how it goes, and I invite you to share your experiences with me in the comments!

Step-by-step

• Preheat oven to 300°F with rack in middle.
• Put avocado leaves in bottom of a heavy medium pot with a tight-fitting lid. Sprinkle lamb shanks all over with 2 teaspoons salt and arrange in pot (they don't have to be in 1 layer). Roast, covered, until meat is very tender, about 3 hours.
• Meanwhile, slit chiles lengthwise, then stem, seed, and devein. Tear chiles into roughly 1-inch pieces (you should have about 1 1/2 cups). Heat a comal or large heavy skillet (not nonstick) over medium heat until hot, then toast chiles, stirring constantly, until more pliable and slightly changed in color, 1 to 2 minutes. Transfer to a bowl. (Chiles will crisp as they cool.)
• Cover tomatillos with water in a medium saucepan and simmer, uncovered, until tender, about 10 minutes. Drain well, then puree with chiles, garlic, cilantro, and 1 1/2 teaspoons salt in a blender (in batches if necessary) until chiles are ground to small flecks.
• Transfer shanks to a cutting board to cool. Strain lamb juices remaining in pot into a glass measuring cup. Let fat rise to top and skim off. Coarsely shred meat, discarding bones.
• Heat oil in a heavy medium pot over medium-high heat until it shimmers, then cook one fourth of tomatillo sauce (it will spatter), stirring, until slightly thickened, about 2 minutes. Add remaining sauce and lamb juices and simmer, stirring occasionally, 10 minutes. Add lamb. Thin sauce with water if necessary. Simmer, stirring occasionally, until heated through, about 4 minutes.