Create a Brand New Sunday Dish, your friends and family will love you - guaranteed!
Serves 4
Ingredients
30 ml olive oil
4 lamb shanks
1 onion, chopped
2 cloves garlic, minced
2 dried ancho chiles - chopped, stemmed and seeded
475 ml chicken broth
1000 g tomato puree
2 g ground cumin
1 bay leaf
salt and pepper to taste
1 Cup of Ancho Honey Glaze
235 ml plain yogurt
6 g chopped fresh cilantro
salt to taste
Directions
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.
Cover and bake in preheated oven for 2 to 2 1/2 hours. Meat should be just ready to fall off the bone.
Take your Glaze out of the fridge and bring up to room temp
To make the topping: In a small bowl, mix together yogurt, cilantro and salt. Cover, and refrigerate.
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.