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."

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

SERVINGS & SCALING

Original recipe yield: 4 servings

USMETRIC

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INGREDIENTS

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

READ REVIEWS (12)

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.

Wine Tip

Try with a California Zinfandel .

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REVIEWS

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Reviewed on Jan. 17, 2005 by Sarah2006

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.

17 users found this review helpful

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 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!

5 users found this review helpful

Reviewed on Sep. 9, 2007 by Kiwivicar

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!

4 users found this review helpful

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NUTRITION INFORMATION

Servings Per Recipe: 4

Amount Per Serving

Calories: 636

Total Fat: 19.3g
Cholesterol: 86mg
Sodium: 1635mg
Total Carbs: 84.8g
Dietary Fiber: 13g
Protein: 40.2g

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