More Recipes Like This

Related Collections

For Members - JOIN!

Fun and Games

Print This Recipe

Email This Recipe

Lamb Shanks with Ancho Chile Honey Glaze

SUBMITTED BY: ANGELAELSER

"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."

RECIPE RATING:

Read Reviews (17)

Review/Rate This Recipe

PREP TIME	45 Min
COOK TIME	2 Hrs
READY IN	2 Hrs 45 Min

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

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

What to Drink?
	Cabernet Sauvignon

DIRECTIONS

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.
Cover and bake in preheated oven for 2 to 2 1/2 hours. Meat should be just ready to fall off the bone.
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.
To make the topping: In a small bowl, mix together yogurt, cilantro and salt. Cover, and refrigerate.
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.

ADVERTISE WITH US

REVIEWS

Reviewed on jan. 17, 2005 by Sarah2006

Absolutely stunning. I served it with mashed potatoes and green beans. I made extra but found... MORE

Reviewed on sep. 9, 2007 by Kiwivicar

This was absolutely outstanding! I made the dish for a dinner party last night and the guests ... MORE

Reviewed on nov. 13, 2006 by Maggie

I made this dish for my husband, who is a retired chef, and he LOVED it! I couldn't find the... MORE

Reviewed on dec. 23, 2008 by Frankie

Full Review

The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.

Frankie
dec. 23, 2008

Thanks for the great recipe! Very unique flavors that I will definitely be experimenting with. My girlfriend loved it and she has HATED lamb every other time she's had it. Now, here are the changes and additions I made to the recipe, I added about a 1/2 tsp of crushed red pepper after I browned the shanks and about 1 tbsp. of sugar to the tomatoe puree to counter some of the acidity. I eliminated 1 cup of the tomatoe puree and 1 cup of chicken stock and substituted 2 cups of red wine instead:) After the braising, instead of turning up the oven to 400-degrees, I placed the rack high on my oven and turned it on broil. I brushed on the glaze and broiled with a very watchful eye to prevent burning. I made a cilantro oil (bunch of cilantro, olive oil, salt & pepper blended in a food processor) which complimented the glaze awesomely!! I brushed on some cilantro oil during the broiling process too and it made the world of difference (Flavor town baby!). I served it on a bed of Creamy Cotija cheese and Chive Polenta, drizzled with some fresh cilantro oil. Didn't plate the braising liquid becuase I found it unnecessary.

Was this review helpful? [ YES ]
4 users found this review helpful

Thanks for the great recipe! Very unique flavors that I will definitely be experimenting... MORE

Reviewed on nov. 25, 2005 by Lee

Could not find any Ancho Chillies in this City, so substituted with ordinary sundried... MORE

Reviewed on dec. 13, 2008 by KUSHAL512

Bad combination of flavors. At least the lamb shanks were cooked perfectly and were very... MORE

Reviewed on feb. 26, 2008 by Vanessa

Excellent. We didn't have ancho chilis either, just use whatever you enjoy. MORE

Reviewed on jul. 26, 2006 by Fatmann

Made this meal for a dinner party of 6 - and it was fantastic! Very easy to prepare and quite... MORE

Reviewed on jul. 4, 2008 by Jan, Geelong. Australia

This recipe is absolutely sensational - the combination of the dried ancho chillies - a very... MORE

Reviewed on jun. 19, 2008 by Adriana

I made this lamb dish today, and I must say it was very tasty. The yogurt I thought was a bit... MORE

MORE MEMBER REVIEWS