Braised Lamb Shank with Ancho Chili-Honey Glaze

(makes 1 serving)

  • Bonewerks Culinarte Braised Lamb Shank
  • 1-1/2 tbsp.  Ancho Chili-Honey Glaze (recipe follows)

HEAT Bonewerks Culinarte Braised Lamb Shank in bag for approximately 20 minutes. Cut bag; remove shank to a serving plate and keep warm.

POUR remaining sauce into a small saucepan; stir in Ancho Chili-Honey Glaze and bring to a boil. Pour sauce over lamb shank and serve.

Ancho Chili-Honey Glaze:

  • 1 cup  Honey
  • 6 oz.  Ancho Chili Paste
  • 1 tsp.  Grated Orange Zest
  • 1/2 tsp.  Cider Vinegar
  • 1/2 tsp.  Calt

COMBINE all ingredients and let stand for at least 2 hours before using.

NOTE: Bonewerks Culinarte Braised Boneless Beef Short Ribs may be used, if desired.