Lamb Shanks With Ancho Chile Honey Glaze

Ingredients

• Servings: 4
• 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

Recipe

Preparation Time: 45 mins Cook Time: 2 hrs

Ready Time: 2 hrs 45 mins


• 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.