Lamb Shanks with Ancho Chile Honey Glaze Recipe

Ingredients
<br>- 2 tablespoons olive oil
<br>- 4 lamb shanks
<br>- 1 onion, chopped
<br>- 2 cloves garlic, minced
<br>- 2 dried ancho chiles - chopped, stemmed and seeded
<br>- 2 cups chicken broth
<br>- 4 cups tomato puree
<br>- 1 teaspoon ground cumin
<br>- 1 bay leaf
<br>- salt and pepper to taste
<br>- 6 dried ancho chiles, stemmed and seeded
<br>- 4 cups boiling water
<br>- 1/2 cup honey
<br>- 1 teaspoon grated orange zest
<br>- 1 cup plain yogurt
<br>- 2 tablespoons chopped fresh cilantro
<br>- salt to taste
<br><p></p>Directions
<br>step 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.
<br>step 2: Cover and bake in preheated oven for 2 to 2 1/2 hours. Meat should be just ready to fall off the bone.
<br>step 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.
<br>step 4: To make the topping:  In a small bowl, mix together yogurt, cilantro and salt. Cover, and refrigerate.
<br>step 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.
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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

Directions
step 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.
step 2: Cover and bake in preheated oven for 2 to 2 1/2 hours. Meat should be just ready to fall off the bone.
step 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.
step 4: To make the topping: In a small bowl, mix together yogurt, cilantro and salt. Cover, and refrigerate.
step 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.

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