Pat each shank dry with a paper towel. Mix all spices in a small bowl. Rub each generously with olive oil, and coat liberally on all sides with mixture.

Set aside to rest for 30 min. allowing shanks to come fully to room temperature. Heat olive oil in a heavy bottomed Dutch oven and sear shanks on all sides. Remove and reserve on a plate.

Add 2 tablespoons of olive oil, sauté onion and green pepper for 2 minutes on medium heat until almost translucent, add the sliced garlic, for an additional minute. Reduce the heat, add 2 tablespoons of tomato paste, cook for another minute or so stirring constantly

Deglaze the pan with Madeira wine, scraping the bottom with a wooden spoon. Add the chili. Remove the seeds from the lemon, and squeeze into the sauce, bring to a simmer.

Cook for 3 to 4 min. and add crushed tomatoes and olives and in a separate pan, begin dry toasting the almonds. Return shanks to the Dutch oven reduce the heat to low and cover.

Cook for two hours. At two hours, pour off 1/2 cups of cooking liquid, and skim the fat. Add to blender along with toasted almonds, breadcrumbs, and chocolate. Pour into to medium saucepan over low heat.

Place all ingredients for the Chile Verde Salsa in a roasting pan and toss with oilive oil and season well with salt and pepper. Roast in a 450° oven for 35 to 40 minutes. Remove and cool. Place all ingredients In a blender and pulse until smooth.

Cook the shanks 45 more minutes on low heat. During that time prepare yellow rice. and slice avocado. Carefully remove the shanks from the pot, they will easily fall apart removes the olives as well

Skim off remaining fat from cooking liquid and add to blender, leaving a corner vented,pulse a few times quickly to avoid pressure build up. Combine with almond chocolate mixture and whisk together.

Plate each shank against the rice, and spoon Chile sauce on one side and Mole on the the other, garnish with a dollop of Crema and a spring of cilantro, drizzle the avocado with ollive oil and lemon juice and serve.