Asian style lamb shanks
A classic with a twist-I'm sure you'll love it, don't forget the extra ginger at the end.
4 lamb shanks, about 1 pound each, or cross cut shank with the O-bone in it
4 Tbsp. oil
1 Tbsp. sugar
1 large onion, finely diced
4 cloves garlic, minced
1/4 cup finely chopped ginger PLUS 2 Tbsp. finely slivered ginger, reserved
4 star anise pods
2 Tbsp. Szechwan peppercorns
3 cups water
1/2 cup soy sauce
1 cup dry sherry
4 scallions, thinly sliced (for garnish, omit if serving over green mashed potatoes)
chopped cilantro leaves, for garnish (optional)
Do not use additional salt. The finished dish will be on the salty side as it is.
Preheat oven to .325. In a heavy, ovenproof enamel over high heat, sear the shanks in 2 Tbsp. of the oil on all sides. Remove and set aside. Lower heat to med.
Add the rest of the oil, onions and sugar and cook until the onions have caramelized to a golden brown. Add the garlic and stir until you can smell it, then add the water, soy sauce, sherry, ginger, anise pods and peppercorns.
 lamb shanks from the oven |
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Now put the shanks back in the pot and bring to a boil. Cover and place in the oven for 2-3 hrs. until the meat is fall-off-the-bone tender. Remove the shanks to a platter and keep warm. Place the cassarole over med/high heat on the stove and reduce the sauce until somewhat thickened and syrupy. Add slivered ginger and replace shanks and warm through. Serve sprinkled with the green onions and chopped cilantro over plain or green or wasabi mashed potatoes.
