Slow-Braised Lamb Shanks with Guajillo-Pineapple Sauce, Roasted Vegetables, and Coconut Tamales 6 servings Ingredients For guajillo-pineapple sauce 14 dried guajillo chiles (about 3 oz) 6 dried chiles de arbol 1/2 pineapple, peeled, cored, and chopped (about 4 cups) 10 cloves garlic, peeled 1 teaspoon cumin seeds 8 whole cloves 2 tablespoons ground canela (see Tips, below) 1 cup freshly squeezed orange juice 6 tablespoons extra-virgin olive oil 1 tablespoon apple cider vinegar 2 tablespoons sugar For lamb Finely grated zest of 1 orange 1 tablespoon ground canela (see Tips, below) Six large lamb shanks (about 1 1/4 pounds each), trimmed of excess fat Six 1/2-inch-thick fresh pineapple rings, cored 6 large sheets parchment paper Kitchen twine Roasted Vegetables Coconut Tamales Preparation Make guajillo-pineapple sauce Wipe guajillo chiles clean with a damp cloth, then slice off stem ends and remove seeds. Preheat large skillet over medium heat, then toast chiles, turning frequently, until fragrant and beginning to darken, about 30 seconds. Transfer to bowl, cover with cold water, and soak 20 minutes. While guajillos are soaking, toast chiles de arbol in same skillet over medium heat until fragrant, about 30 seconds. Transfer to plate and cool. Drain guajillos and combine in blender with chiles de arbol, pineapple, garlic, cumin, cloves, canela, orange juice, and 1 cup water. Blend until very smooth. Heat olive oil in medium saucepan over medium heat and fry sauce, stirring occasionally with wooden spoon, 30 minutes. Mix in vinegar and sugar; season with salt. Strain sauce through fine sieve, discarding solids. Cool completely. (Sauce can be made ahead and stored, covered, in refrigerator. Before using, taste and add salt if needed.) Prepare lamb Combine orange zest and canela in medium bowl. Rinse lamb shanks and pat dry. Sprinkle liberally with salt, then with orange-canela mixture. Set aside to rest for 15 minutes. Arrange steamer rack in very large stockpot and add water to just below bottom of rack. Cover and bring water to boil. Place 1 parchment sheet on work surface and place 1 pineapple slice in center. Put 1 lamb shank, bone pointing upward, on top of pineapple, and spoon a thick coating of guajillo-pineapple sauce over meat. Draw up sides of parchment and tie tightly around bone with kitchen twine. Assemble 5 more pouches in same manner and place in steamer. Steam until meat is very tender and falling off the bone, about 2 1/2 hours. To serve, place each pouch on a plate, untie, and discard twine. Spoon some roasted vegetables onto parchment next to meat, and place 2 coconut tamales alongside. Roasted Vegetables yield: Makes 6 servings Ingredients 2 leeks, white part only, cut into 1/2-inch slices 1 pound turnips, peeled, cut into 1/2-inch cubes 1 pound sweet potatoes, peeled, cut into 1/2-inch cubes 2 bay leaves 3 tablespoons extra-virgin olive oil 1/2 teaspoon dried thyme 1 head garlic, 1/2 inch trimmed off top print a shopping list for this recipe Preparation Preheat oven to 450°F. Combine leeks, turnips, and sweet potatoes in large roasting pan. Top with bay leaves and drizzle with 2 tablespoons oil. Sprinkle with thyme, salt, and freshly ground black pepper, and toss to coat thoroughly. Place garlic, cut side up, on a piece of foil and drizzle with remaining tablespoon oil. Wrap garlic in foil and place on oven shelf. Place roasting pan next to garlic in oven, and roast until vegetables are just tender and slightly browned, about 35 minutes. Unwrap garlic. Squeeze cloves from their skins, slice cloves, and toss with roasted vegetables. Serve with Slow-Braised Lamb Shanks with Guajillo-Pineapple Sauce . Coconut Tamales Ingredients 15 dried corn husks (2 oz, or 1/4 package) 2 cups masa harina for tamales (see Tips, below) 1/4 cup sugar 1/4 vanilla bean, or 3/4 teaspoon pure nonalcoholic vanilla flavoring (see Tips, below) or vanilla extract 1 cup unsweetened shredded coconut 1/3 cup vegetable shortening or butter, softened 1/4 teaspoon baking powder (optional, see Tips, below) 1/3 cup raisins print a shopping list for this recipe Preparation Soak corn husks in large bowl of hot water for 1/2 hour, then separate and continue to soak until pliable, up to 1/2 hour more. Tear one or two husks into 1/4-inch strips to use for tying the tamales. Boil 1 cup water in medium saucepan. Remove from heat and gradually stir in masa. Cover and let cool. Combine 1/3 cup water, sugar, small pinch salt, and vanilla bean, if using, in small saucepan. Bring to simmer, simmer for 5 minutes. Take pan off heat and stir in coconut and vanilla flavoring or extract, if using. Cool. In standing mixer fitted with whisk attachment, cream butter or shortening with baking powder, if using. Add masa and coconut mixtures, and beat until dough is smooth, fluffy, and light. Arrange steamer rack in very large stockpot and add water to just below bottom of rack. Cover and bring water to boil. Place 12 drained corn husks on work surface. Put 3 to 4 tablespoons masa dough into center of one husk and spoon some raisins on top. Fold long sides over filling, then tie ends of tamale shut with husk strips. Repeat process to make 12 tamales. Place upright, leaning against one another, in steamer. If necessary, insert pieces of crumpled foil between tamales to keep them upright. Cover and steam until dough is firm to touch and separates easily from husk, adding more water to pot as necessary, about 1 hour. Serve with Slow-Braised Lamb Shanks with Guajillo-Pineapple Sauce . Tips: •Dried corn husks are available at www.mexgrocer.com. •Masa harina, also called corn flour or instant corn masa mix for tamales, is corn that has been treated with lime and water then ground and dried. Santibañez recommends the Maseca brand, available at www.mexgrocer.com. If you buy Quaker masa, the most common brand available in the U.S., be sure to buy the "Masa Harina de Maiz," not the "Harina Preparada Para Tortillas." Regular corn meal can not be substituted for masa. •Nonalcoholic pure vanilla flavoring (which, unlike regular vanilla extract, is kosher for Passover) is available from www.barryfarm.com.