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Lamb Shanks with Ancho Chile Honey Glaze

Lamb Shanks with Ancho Chile Honey Glaze

  • Prep

    45 m
  • Cook

    2 h
  • Ready In

    2 h 45 m
ANGELAELSER

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.

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Nutrition

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  • 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

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Directions

  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.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Sarah2006
22

Sarah2006

1/17/2005

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.

Kiwivicar
15

Kiwivicar

9/9/2007

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!

Frankie
13

Frankie

12/23/2008

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 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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