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Lamb Shanks With Ancho Chili-Honey Glaze

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“I've been going back through some of my recipes and getting them organized. I ran across this one that I made a few years ago. The family loved it. It's labor intensive but worth it. From San Ysidro Ranch, Montecito, CA, The Stonehouse Restaurant.”
2hrs 50mins

Ingredients Nutrition


  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 onto each of 4 plates.
  34. Top with lamb shanks.
  35. Drizzle with yogurt mixture and serve.

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