Lamb Shanks with Ancho Chile Honey Glaze

Lamb Shanks with Ancho Chile Honey Glaze

21
ANGELAELSER 0

"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."
Saved
Save
I Made it Rate it Share Print

Ingredients

2 h 45 m servings 616 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

  • Calories:
  • 616 kcal
  • 31%
  • Fat:
  • 18.4 g
  • 28%
  • Carbs:
  • 82.9g
  • 27%
  • Protein:
  • 39.1 g
  • 78%
  • Cholesterol:
  • 86 mg
  • 29%
  • Sodium:
  • 1135 mg
  • 45%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

21
  1. 24 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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.

Most helpful critical review

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 o...

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.

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 ...

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 c...

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 w...

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

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 o...

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...

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 abou...

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.