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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:
The reviewer gave this recipe 17 stars. This recipe average a 4.7 star rating.
Read Reviews (15)
PREP TIME  45 Min
COOK TIME  2 Hrs
READY IN  2 Hrs 45 Min

SERVINGS

 (Help)
    
Servings
 

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

DIRECTIONS

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

FOOTNOTES

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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 17, 2005 by Sarah2006
Absolutely stunning. I served it with mashed potatoes and green beans. I made extra but found... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
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
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
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
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 25, 2005 by Lee
Could not find any Ancho Chillies in this City, so substituted with ordinary sundried... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
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
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 26, 2008 by Vanessa
Excellent. We didn't have ancho chilis either, just use whatever you enjoy. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 13, 2005 by Scherran
This recipe was a most delightful surprise. It is worth every minute spent on preparation,... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 7, 2008 by sav