“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.” - by ANGELAELSER
Ingredients
Adjust Servings
Original recipe yields 4 servings
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.
Nutrition
Amount Per Serving (4 total)
- Calories
- 616 cal
- 31%
- Fat
- 18.4 g
- 28%
- Carbs
- 82.9 g
- 27%
Based on a 2,000 calorie diet
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Reviews (20)
Rate This Recipe
"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...." See more"
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 re..." See morecipe 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!"
Frankie
"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 changes..." See more and additions I made to the recipe, I added about a 1/2 tsp of crushed red pepper after I browned the shanks and about 1 tbsp. of sugar to the tomatoe puree to counter some of the acidity. I eliminated 1 cup of the tomatoe puree and 1 cup of chicken stock and substituted 2 cups of red wine instead:) After the braising, instead of turning up the oven to 400-degrees, I placed the rack high on my oven and turned it on broil. I brushed on the glaze and broiled with a very watchful eye to prevent burning. I made a cilantro oil (bunch of cilantro, olive oil, salt & pepper blended in a food processor) which complimented the glaze awesomely!! I brushed on some cilantro oil during the broiling process too and it made the world of difference (Flavor town baby!). I served it on a bed of Creamy Cotija cheese and Chive Polenta, drizzled with some fresh cilantro oil. Didn't plate the braising liquid becuase I found it unnecessary. "
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