Lamb Shanks With Ancho Chile Honey Glaze Recipe

Name: Lamb Shanks With Ancho Chile Honey Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

2869

kcal

Calories

275

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 tablespoons olive oil, 4 lamb shanks, 1 onion, chopped, 2 cloves garlic, minced, and more.

Yes, Lamb Shanks With Ancho Chile Honey Glaze falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lamb Shanks With Ancho Chile Honey Glaze

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions