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Lamb Shanks with Ancho Chile Honey Glaze

Reviewed: Mar. 8, 2011
Excellent dish. Those saying that orange and ancho don't go together are mad. Red chilies or any other kind of chilies are no substitute for the smoky taste of ancho. I had just 2 smallish shanks but kept most of the other proportions anyway except just a couple cups of diced tomatoes and slightly less honey. Wound up with more tomato mixture and more glaze than needed but it was fine. I added a few dried lemon peel chunks to the tomato baking marinade. Lacking a dutch oven or a ceramic baking pot, I roasted it all in a normal pan covered tightly with foil.
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