Island Braised Lamb Shanks

Island Braised Lamb Shanks Recipe

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Vicki Butts (lazyme)


This is a wonderful Sam Choy recipe that makes delicious shanks.


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20 Min
1 Hr 15 Min


  • 3 lb
    lamb shanks
  • 1/2 c
    vegetable oil
  • 4 clove
    garlic, minced
  • 8 c
    chicken stock
  • 1/2 tsp
    five star spice
  • 1/2 c
    chinese parsley, chopped
  • 5 Tbsp
    dry sherry
  • 2 Tbsp
    brown sugar
  • 1
    'finger' ginger root, sliced
  • 5 Tbsp
  • 1/2 c
    onions, julienned
  • 1/2 c
    celery, julienned
  • 1/2 c
    red bell pepper, julienned
  • 1/2 c
    yellow bell pepper, julienned
  • 4 Tbsp
    cornstarch (blend with 3 tablespoons water)

How to Make Island Braised Lamb Shanks


  1. In a large stockpot brown lamb shanks with garlic in 1/2 cup oil (reserve 4 tablespoons oil for later) until golden brown, about 6 to 8 minutes over medium-high heat.
  2. Cover meat with chicken broth, then add five star spice, Chinese parsley, sherry, brown sugar, ginger and shoyu. Bring to a boil on stove top, cover with foil or oven-proof lid and place in 350ºF oven.
  3. Braise for about 1 hour, or until tender. Arrange shanks on a platter, and cover with vegetable/sauce mixture.
  4. Remove lamb and strain stock. Set stock and lamb aside and keep warm.
  5. In a large skillet, heat 4 tablespoons oil over medium-high heat and stir-fry onions, celery, and peppers for about 2 to 3 minutes. Then add stock and bring to a boil. While it's boiling, add cornstarch mixture and cook until thickened.

Printable Recipe Card

About Island Braised Lamb Shanks

Course/Dish: Other Main Dishes
Main Ingredient: Lamb
Regional Style: Hawaiian/Polynesian

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