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."

Ingredients

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

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • 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

On Sale

What's on sale near you.

Directions

  • 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.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

21
  1. 24 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

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...