Lamb Shanks Asian-style

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

• Servings: 4
• 1/3 cup flour
• 1 teaspoon salt
• 6 (1 lb) lamb shanks, about 6 lbs (3 kg)
• vegetable oil
• 2 large onions
• 1/3 cup fresh ginger, peeled and julienned
• 1 cup sherry wine
• 10 ounces chicken broth
• 1/2 cup teriyaki sauce
• 1 teaspoon red chili pepper flakes
• 2 teaspoons dark sesame oil
• 2 star anise or 2 teaspoons anise seeds or 2 teaspoons fennel seeds
• 1/2 cup dried mushroom (optional)

Recipe

• 1 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.
• 2 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.
• 3 meanwhile, slice onions in half. place cut side down on cutting board and slice into thin strips.
• 4 after removing shanks from pan, reduce heat to medium.
• 5 add onions, ginger and a little more oil.
• 6 stir often until onion softens, 3 to 4 minutes.
• 7 sprinkle with reserved flour mixture and stir until evenly mixed.
• 8 gradually stir in sherry. using a wooden spoon, scrape up and stir in any brown bits from pan bottom.
• 9 stir in broth, teriyaki, chili flakes, sesame oil, star anise and mushrooms.
• 10 bring to a boil, stirring often.
• 11 return shanks to pan. reduce temperature to medium-low.
• 12 cover and simmer, turning shanks occasionally, until tender and meat is almost falling from bone, approximately 3 hours. serve with sauce drizzled overtop.
• 13 note: i use 1/2 cup fresh ginger and 2 teaspoons chili flakes. port or marsala wine can be used instead of sherry. enjoy!