Instructions: Wash the chiles and remove the stems, veins and seeds. Cover with boiling water and soak for 1 hour. Drain, reserving water.

Combine chiles, cumin, oregano, thyme, cloves, bay leaves, garlic, vinegar and 1/4 cup reserved water in a food processor. Puree into a thick paste.

Coat lamb shanks and refrigerate, covered, overnight.

Place each shank, bone side up, on a piece of parchment paper. Fold up the sides into a loose package and tie around the bone with kitchen string.

Bring beer and 2 cups water to a boil in a large steamer over medium heat.

Place shanks on rack above liquid. Cover and steam, add water as needed, until meat falls from bone (open one to check), about 2 hours. To serve, present shanks in their packages and unfold at the table.

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