Braised and grilled lamb shank with pasilla-cacao sauce and plantain puree

Break down the lamb and put the parts into a large braising pan; season.

Squeeze in the juice of the sour oranges and add the squeezed shells, then the Mexican cinnamon, cacao nibs, whole hoja santa leaves and garlic.

Add the seeded pasilla chilies, the cacao butter and some sherry vinegar.

Braise in the oven at about 200F for six hours.

Grill the lamb shank over a fire of sapote wood until crisp.

Reduce the braising juices with the pasilla chilies and cacao nibs and blend into a sauce.

Blend the roasted ripe plantain with salt, more cacao butter and a bit of Mexican crema.

Plate the plantain puree with a piece of the lamb, a slice of avocado and fresh herbs; pour the sauce around.