Lamb Shanks with Ancho Chile Honey Glaze

A lamb lovers dream! This is one of my favorite lamb recipes. I've had so many requests after serving this at dinner parties that I decided to post it here. Get the shanks in the oven. Make the glaze and topping, then take an hour long nap, have a bath, and presto! Dinner's ready! Bon Appetite.

• Preparation Time: 45 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 45 mins
• Calories: 616 Calories

Ingredients

• ½ cup honey
• 1 cup plain yogurt
• 1 onion, chopped
• salt to taste
• 2 tablespoons olive oil
• salt and pepper to taste
• 4 cups boiling water
• 1 bay leaf
• 2 cloves garlic, minced
• 2 cups chicken broth
• 1 teaspoon ground cumin
• 2 tablespoons chopped fresh cilantro
• 1 teaspoon grated orange zest
• 4 lamb shanks
• 2 dried ancho chiles - chopped, stemmed and seeded
• 4 cups tomato puree
• 6 dried ancho chiles, stemmed and seeded

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Heat oil in large Dutch oven or enamel baking pot. Sear shanks on all sides and set aside. In the same pot, saute onion and garlic 2 to 3 minutes. Add 2 ancho chilies, tomatoes and chicken stock. Season with cumin, bay leaf, salt and pepper. Boil briefly, then return shanks to pan.

Step 2

Cover and bake in preheated oven for 2 to 2 1/2 hours. Meat should be just ready to fall off the bone.

Step 3

To make the glaze: Cover 6 ancho chilies with boiling water, and soak for 10 minutes. In a food processor, combine chilies, 1 cup water, honey and orange zest. Process until smooth; set aside.

Step 4

To make the topping: In a small bowl, mix together yogurt, cilantro and salt. Cover, and refrigerate.

Step 5

When the shanks are done, remove them from the Dutch oven, and place them into an oiled roasting pan. Increase oven temperature to 400 degrees F (200 degrees C). Spread glaze over shanks and return to oven until light crust forms, 6 to 10 minutes. Serve on large plates surrounded by tomato base and topped with the refreshing yogurt mixture.