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Reviewed: Aug. 7, 2008

The lamb flavour was good and tender but i dident like the resulting tomato stodge with the yogurt and corriander combo,thanks for posting something different though.

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sav


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Reviewed: Aug. 3, 2008

Unfortunately, I was disappointed with this recipe. Followed the directions exactly as written; the lamb was cooked perfectly, however, it was the combination of flavors that disappointed. The orange did not blend well with the ancho chile's and the crust did not firm up as promised. My husband thought the tomato sauce was unnecessary and did not feel it enhanced the flavor of the lamb. Will use the cooking method again as the lamb was moist and flavorful, but I'll try it with another combination of flavors.

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denvercook

	Cooking Level: Intermediate
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Reviewed: Jul. 4, 2008

This recipe is absolutely sensational - the combination of the dried ancho chillies - a very subtle smoky flavour, mild not hot - with the honey glaze is just amazing!!! Can I say to people that used red chillies, you have not exp-erienced what this recipe is all about. Here, in Australia, it is not very easy to find ancho chillies, I got some by chance interstate, and have now located a source in Melbourne. I'm sure you will find it a lot easier to get these if you live in the US. Thank you so much - a terrific recipe! Jan

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Jan, Geelong. Australia

	Cooking Level: Expert Living In: Geelong, Victoria, Australia
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Reviewed: Jun. 19, 2008

I made this lamb dish today, and I must say it was very tasty. The yogurt I thought was a bit iffy on but once I ate some with the lamb it was perfect. My boyfriend loved it. He kept raving about how great a cook I am (but I already knew that:D) The only thing I did was add more garlic and ancho chiles don't add heat like a jalapeno would they add a smoky flavor. I served this dish with mash potatoes.

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Adriana

	Cooking Level: Expert Living In: Austin, Texas, USA
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Reviewed: Feb. 26, 2008

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

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Vanessa

	Cooking Level: Intermediate Home Town: San Jose, California, USA Living In: Davis, California, USA
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Reviewed: Oct. 1, 2007

perfect!

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Reviewer:

sallieben


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Reviewed: Sep. 9, 2007

This was absolutely outstanding! I made the dish for a dinner party last night and the guests enjoyed it so much that one of them - a professional chef - actually licked his plate! I followed the recipe exactly, except for adding trhe jiuce of an orange as well as zest to the glaze, becuase I wanted something a little sharper. I hadn't intended to make the yoghurt dressing, but I'm glad I did - it added a lovely cool contrast to the smoky juiciness of the lamb. This is an amaziong recipe - thank you so much for sharing it. if I could give it six stars, I would!

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Kiwivicar

	Cooking Level: Intermediate Home Town: Belfast, County Antrim, Northern Ireland, U.K. Living In: Christchurch, Canterbury, New Zealand
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Reviewed: Aug. 29, 2007

My boyfriend absolutely loved it! It took some time, but is really worth it. And I used the leftover chile-honey glaze on my veggie burger. I make it on its own.

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Shannon W.

	Cooking Level: Intermediate Living In: Kernersville, North Carolina, USA
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Reviewed: May 8, 2007

I felt that there was too much tomato sauce for the number of lamb shanks. Otherwise the flavors were Excellent!!!!

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cookhealthy

	Cooking Level: Expert
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Reviewed: Nov. 13, 2006

I made this dish for my husband, who is a retired chef, and he LOVED it! I couldn't find the dried anchos so I substituded fresh chili peppers and added ancho powder and it was delicious! This was a very easy dish to make (it took time to cook but no time at all to put together). It was sweet and 'hot' at the same time...but not overwhelmingly so...evne my 83 y.o. mother in law loved it! I doubled the honey glaze and used it on chicken wings the next day...equally delicious!

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Maggie


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Reviewed: Jul. 26, 2006

Made this meal for a dinner party of 6 - and it was fantastic! Very easy to prepare and quite delicious. The aromatic yoghurt mix was in wonderful contrast to the sweet glaze! Served with mashed potato, it was a real treat - thanks!

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Reviewer:

Fatmann


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Reviewed: Nov. 25, 2005

Could not find any Ancho Chillies in this City, so substituted with ordinary sundried chillies. Works terrific. However, I doubled the amount of chillis for that little extra kick.

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Reviewer:

Lee


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Reviewed: Nov. 13, 2005

This recipe was a most delightful surprise. It is worth every minute spent on preparation, which is done before your guests arrive, and one that can be served with confidence.

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Scherran


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Reviewed: Jul. 18, 2005

Loved this receipe. thanks

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Reviewer:

ROSIEMELI


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Reviewed: Jan. 17, 2005

Absolutely stunning. I served it with mashed potatoes and green beans. I made extra but found that it is better eaten on the day it is made as it doesn't taste as good when re-heated.

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Reviewer:

Sarah2006

	Cooking Level: Expert Home Town: London, Greater London, England, U.K. Living In: Thorne, Yorkshire, England, U.K.
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