Lamb Shanks With Ancho Chili-honey Glaze

Total Time: 2 hrs 50 mins Preparation Time: 20 mins Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 4
• 1/4 cup vegetable oil
• 4 lamb shanks
• 1 onion, chopped
• 2 large garlic cloves, minced
• 4 cups tomato puree
• 2 cups chicken broth
• 5 dried ancho peppers, seeded, stemmed, cut into small pieces
• 1 teaspoon cumin seed
• 1 bay leaf
• 2 cups boiling water
• 1 tablespoon boiling water
• 1/2 cup honey
• 1 teaspoon orange peel, grated
• 6 tablespoons sour cream
• 6 tablespoons plain yogurt
• 1 tablespoon fresh cilantro, minced
• white pepper

Recipe

• 1 preheat oven to 350ºf.
• 2 heat oil in heavy large ovenproof pot over medium-high heat.
• 3 sprinkle lamb with salt and pepper.
• 4 add to skillet; cook until brown on all sides, about 8 minutes.
• 5 transfer lamb to plate.
• 6 add onion and garlic to pot; saute until tender but not brown, about 3 minutes.
• 7 add tomato puree, stock, 2 ancho chilies, cumin seeds and bay leaf.
• 8 bring to boil.
• 9 return lamb to pot.
• 10 cover pot tightly, place in oven and cook until lamb is very tender, about 1 hour 45 minutes.
• 11 discard bay leaf.
• 12 (lamb shanks can be prepared 1 day ahead. cover and chill).
• 13 preheat oven to 400ºf.
• 14 place remaining 3 ancho chilies in large mixing bowl.
• 15 pour 2 cups boiling water over.
• 16 let stand until softened, about 10 minutes.
• 17 drain, reserving 1/2 cup soaking liquid.
• 18 mix honey, orange peel and remaining 1 tablespoon water in heavy small saucepan.
• 19 bring to boil.
• 20 transfer honey mixture to blender.
• 21 add chilies and reserved 1/2 cup soaking liquid.
• 22 puree until smooth.
• 23 using tongs, transfer lamb to heavy large baking pan; reserve cooking liquid.
• 24 add 1/2 cup honey mixture to lamb cooking liquid.
• 25 brush lamb liberally with remaining honey mixture.
• 26 bake until lamb is heated through and honey mixture forms glaze, about 15 minutes.
• 27 meanwhile, puree lamb cooking liquid in blender in batches until smooth.
• 28 transfer to heavy medium saucepan.
• 29 bring to simmer.
• 30 season to taste with salt and pepper.
• 31 mix sour cream, yogurt and cilantro in medium bowl.
• 32 season to taste with salt and white pepper.
• 33 spoon lamb cooking liquid each of 4 plates.
• 34 top with lamb shanks.
• 35 drizzle with yogurt mixture and serve.