About this recipe:A lamb lovers dream! This is one of my favourite lamb shank recipes. I've had so many requests after serving this at dinner parties that I decided to add it here. Get the lamb shanks in the oven. Make the glaze and topping, then take an hour-long nap, have a bath and voila! Dinner's ready!
2 tablespoons olive oil
4 lamb shanks
1 onion, chopped
2 cloves garlic, minced
2 dried ancho chillies - chopped, stemmed and seeded
500ml chicken stock
1 teaspoon ground cumin
1 bay leaf
salt and pepper to taste
6 dried ancho chillies, stemmed and seeded
1L boiling water
1 teaspoon grated orange zest
200g natural yoghurt
2 tablespoons chopped fresh coriander
salt to taste
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Method Prep:45min › Cook:2hr › Ready in:2hr45min
Preheat oven to 180 C / Gas 4. Heat oil in large casserole. Sear shanks on all sides and set aside. In the same pot, saute onion and garlic 2 to 3 minutes. Add 2 ancho chillies, 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.
To make the glaze: Cover 6 ancho chillies with boiling water, and soak for 10 minutes. In a food processor, combine chilies, 250ml water, honey and orange zest. Process until smooth; set aside.
To make the topping: In a small bowl, mix together yoghurt, coriander and salt. Cover, and refrigerate.
When the shanks are done, remove them from the casserole, and place them into an oiled roasting tin. Increase oven temperature to 200 C / Gas 6. 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 yoghurt mixture.
A popular Mexican chilli, you can find dried ancho chillies online or in specialty spice shops.