2-Beer Lamb Shanks with Fresh Fava Bean Pico de Gallo

Recipe by Sarah Rocio Gomez

Serves: 2


  • Lamb Shanks:
  • 2 lamb shanks, trimmed
  • 1 1⁄4 cup Corona
  • 1⁄2 cup Negra Modelo
  • 2 ounces dried guajillo chiles (about 8 whole)
  • 2 ounces dried ancho chiles (about 8 whole)
  • 1⁄2 ounce Mexican chocolate
  • 10 allspice peppercorns
  • 6 cloves
  • 5 black peppercorns
  • 3 large garlic cloves
  • 3 avocado leaves
  • 2 banana leaves
  • 2 tablespoons vegetable oil
  • 2 tablespoons salt
  • 1 cinnamon stick
  • 1 teaspoon dried oregano, crumbled
  • 1⁄2 teaspoon cumin
  • Fava Bean Pico de Gallo:
  • 1 cup fresh fava beans, peeled and cooked
  • 1 cup Roman tomatoes, diced
  • 1⁄2 cup fresh cactus leaves, cut into squares
  • 1⁄2 cup white onion, chopped
  • 1⁄4 cup jalapeño chiles with seeds,
  • finely chopped
  • 1⁄4 cup fresh cilantro, chopped
  • 2 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • 1 teaspoon dried oregano, crumbled
  • 1⁄2 teaspoon salt


Lamb Shanks

• In a dry skillet over medium heat, toast chilies and avocado leaves, turning until fragrant, about 20 seconds.

• Cut chilies open and remove seeds, then slice. Soak in hot water for about

25 to 30 minutes.

• Transfer chilies and avocado leaves to a blender, discarding the water. Add the Corona, cloves, allspice, cumin, black pepper, cinnamon, salt, oregano, garlic and chocolate. Blend until smooth, and pour the mixture through a fine-mesh strainer.

• Heat the oil in a saucepan over medium heat, add the spice mixture to create a sauce, and cook, stirring for about 5 minutes. Remove the sauce to a bowl, then add the shanks and coat with sauce. Cover and refrigerate for 12 hours.

• Preheat an oven to 350 degrees. Cover a roasting pan with foil and banana leaves, place the shanks in the middle, and pour Negra Modelo over the shanks. Cover tightly with foil, and bake 2 hours, until meat is falling-apart tender.

Fava Bean Pico de Gallo

• Cook cactus leaves quickly in a covered pan of boiling water (about 1 to 2 minutes) to retain the color and crispiness but remove some of the slippery coating. Drain well in running water; dry on a towel to remove excess water.

• Transfer to a bowl and mix well with remaining ingredients.

• Plate pico de gallo, top with lamb shank, garnish with avocado slices and serve with rice and beans.