Lamb Shanks Asian-Style

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READY IN: 3hrs 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Measure flour and salt into a large plastic bag. If shanks are damp, pat dry with paper towels. Add 1 shank to bag. Shake to coat. Remove to a large platter. Repeat with remaining pieces. Save excess flour.
  • Lightly coat a large wide saucepan with oil and set over medium-high heat. When hot, add 2 or 3 shanks. Brown on all sides, 3 to 4 minutes. Add oil as needed. If pan gets too hot, reduce heat to medium. Remove each shank to a large plate as it is browned. Repeat with remaining shanks.
  • Meanwhile, slice onions in half. Place cut side down on cutting board and slice into thin strips.
  • After removing shanks from pan, reduce heat to medium.
  • Add onions, ginger and a little more oil.
  • Stir often until onion softens, 3 to 4 minutes.
  • Sprinkle with reserved flour mixture and stir until evenly mixed.
  • Gradually stir in sherry. Using a wooden spoon, scrape up and stir in any brown bits from pan bottom.
  • Stir in broth, teriyaki, chili flakes, sesame oil, star anise and mushrooms.
  • Bring to a boil, stirring often.
  • Return shanks to pan. Reduce temperature to medium-low.
  • Cover and simmer, turning shanks occasionally, until tender and meat is almost falling from bone, approximately 3 hours. Serve with sauce drizzled overtop.
  • Note: I use 1/2 cup fresh ginger and 2 teaspoons chili flakes. Port or marsala wine can be used instead of sherry. Enjoy!
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