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1
Preheat oven to 350 degrees F.
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2
Heat oil in heavy large ovenproof pot over medium-high heat.
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3
Sprinkle lamb with salt and pepper.
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4
Add to skillet; cook until brown on all sides, about 8 minutes.
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5
Transfer lamb to plate.
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6
Add onion and garlic to pot; saute until tender but not brown, about 3 minutes.
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7
Add tomato puree, stock, 2 ancho chilies, cumin seeds and bay leaf.
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8
Bring to boil.
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9
Return lamb to pot.
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10
Cover pot tightly, place in oven and cook until lamb is very tender, about 1 hour 45 minutes.
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11
Discard bay leaf.
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12
(Lamb shanks can be prepared 1 day ahead.
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13
Cover and chill).
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14
Preheat oven to 400 degrees F.
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15
Place remaining 3 ancho chilies in large mixing bowl.
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16
Pour 2 cups boiling water over.
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17
Let stand until softened, about 10 minutes.
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18
Drain, reserving 1/2 cup soaking liquid.
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19
Mix honey, orange peel and remaining 1 tablespoon water in heavy small saucepan.
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20
Bring to boil.
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21
Transfer honey mixture to blender.
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22
Add chilies and reserved 1/2 cup soaking liquid.
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23
Puree until smooth.
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24
Using tongs, transfer lamb to heavy large baking pan; reserve cooking liquid.
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25
Add 1/2 cup honey mixture to lamb cooking liquid.
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26
Brush lamb liberally with remaining honey mixture.
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27
Bake until lamb is heated through and honey mixture forms glaze, about 15 minutes.
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28
Meanwhile, puree lamb cooking liquid in blender in batches until smooth.
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29
Transfer to heavy medium saucepan.
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30
Bring to simmer.
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31
Season to taste with salt and pepper.
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32
Mix sour cream, yogurt and cilantro in medium bowl.
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33
Season to taste with salt and white pepper.
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34
Spoon lamb cooking liquid onto each of 4 plates.
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35
Top with lamb shanks.
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36
Drizzle with yogurt mixture and serve.
