2 tablespoons olive oil
4 lamb shanks
1 onion, chopped
2 cloves garlic, minced
2 dried ancho chiles - chopped, stemmed and seeded
2 cups chicken broth
4 cups tomato puree
1 teaspoon ground cumin
1 bay leaf
salt and pepper to taste

6 dried ancho chiles, stemmed and seeded
4 cups boiling water
1/2 cup honey
1 teaspoon grated orange zest

1 cup plain yogurt
2 tablespoons chopped fresh cilantro
salt to taste