Lamb Shanks With Ancho Chili-Honey Glaze - vegetable oil

Method

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