Instructions: To make the sauce: To roast the tomatoes, place them whole on a saute pan or comal over high heat. Turn them as they begin to char on all sides. The tomatoes can also be charred under the broiler, turning once. When charred, remove from heat and set aside until cool. Peel the skin off the tomatoes with your hands or a paring knife. Once peeled, cut in half and scoop out the seeds. Set aside.

To prepare the Ancho chilies: Bring the water to a boil, cover, and remove from heat. Cut chilies in half with a knife and remove the seeds and veins. Wear latex gloves or plastic bags to protect your hands from the chili oils. After all the chilies have been cut in half, heat a saute pan or comal over high heat and add the chilies to toast. Turn them about every 30 seconds, being careful not to let them burn. Continue to toast them for about 2-3 minutes more until they begin to smell toasted (the chili aroma will become noticeable).

Add the dried, toasted chilies to the reserved hot water and allow them to soak and rehydrate for 10 minutes. Remove from the water and place the chilies, tomatoes, and reserved 1/4 cup rehydrating liquid into a blender. Blend until smooth and set aside.

Add the olive oil to a large saucepan over medium heat. Add the carrots, poblano chilies, and onions. Cook for about 2 minutes and add the garlic. Continue to cook until the vegetables have softened, stirring occasionally. This will take about 10 minutes. Add the chili-tomato mixture and the chicken stock and stir well. Add the red pepper flakes, cumin, and coriander and stir well. Bring sauce up to a boil and then reduce to a simmer. Let sauce simmer for at least 20 minutes.

For the lamb: Combine the ingredients for the spice rub together in a bowl. Season the lamb shanks generously with salt and pepper and then coat with the spice rub. In a large pan, over high heat, add the olive oil and the lamb shanks. Sear the shanks well on all sides until well browned. Remove from the pan and set aside to rest.

To prepare the banana leaves: Over an open flame, or on a large saute pan on an electric stove, carefully pass the leaves over the heat for a few seconds so they become more flexible. Wipe them with a towel. On a large work surface, lay out the banana leaves. In the center of the leaf, place the seared lamb shank. Using a ladle add enough sauce to cover the lamb and then add a little extra (about 1 to 1 1/2 cups total). Carefully fold the top and bottom sides of the leaf over the shank and then fold over the remaining 2 sides to form a packet. Placing the seam side down, cover the lamb packet with plastic wrap, and finally cover it all with aluminum foil. Place directly on the center rack of the oven and allow to braise for 3 to 3 1/2 hours.

Remove from the oven and open up all the layers. Remove the meat from the banana leaf and serve on a bed of goat cheese polenta (recipe below). Garnish with a tablespoon of cilantro pesto and drizzle cilantro oil around dish.

Cilantro Pesto
Makes 1 1/2 cups

2 cups chopped fresh cilantro
1 cup grated Parmesan cheese
3/4 cup pine nuts, toasted
4 cloves garlic, peeled
1 Tbs. lime juice
1/4 tsp. salt
1/2 cup olive oil

In a food processor, combine cilantro, cheese, pine nuts, garlic, lime juice and salt in food processor. Process until finely grated, then slowly add olive oil, for 1 minute or until almost smooth.

Cilantro Oil
Makes 1 cup

2 cups cilantro leaves
1 cup extra virgin olive oil

Combine cilantro and oil in a blender and blend until it turns bright green in color, about 30 seconds. Transfer oil to an airtight container and store in the refrigerator for up to 2 weeks.

Green Chili Goat Cheese Polenta

2 cups polenta
8 cups water or chicken stock
4 oz green chili goat cheese (can also use plain or herbed goat cheese)

2 poblano chilies
Olive oil
Salt and pepper to taste

Cut poblano chilies in half and remove the seeds. Place cut side down on a cookie sheet or sheet pan and coat with olive oil, salt and pepper. Place under the broiler until the skins on the peppers are charred. Whole peppers may also be charred over an open flame on the stovetop. Remove from heat, and place peppers inside a thick plastic bag or in a bowl covered with plastic wrap. Allow the peppers to sweat for 15 minutes, or until cool to the touch. Remove from the bag and peel the charred skin off using a paper towel or the back of a knife. Cut peppers into 1/2 inch thick strips and set aside.

Bring water or stock to a boil in a large saucepan and slowly begin to add the polenta in a slow stream while stirring constantly with a wooden spoon. Continue to stir until mixture begins to pull away from the sides of the pan, about 15-20 minutes. If polenta seems too dry, add more water (about 2 Tbsp at a time).

Once polenta is cooked, add the goat cheese and poblano chilies. Stir until the cheese has combined with the polenta and serve.

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