island braised lamb shanks
This is a wonderful Sam Choy recipe that makes delicious shanks.
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prep time
20 Min
cook time
1 Hr 15 Min
method
Bake
yield
6 serving(s)
Ingredients
- 3 pounds lamb shanks
- 1/2 cup vegetable oil
- 4 cloves garlic, minced
- 8 cups chicken stock
- 1/2 teaspoon five star spice
- 1/2 cup chinese parsley, chopped
- 5 tablespoons dry sherry
- 2 tablespoons brown sugar
- 1 - 'finger' ginger root, sliced
- 5 tablespoons shoyu
- 1/2 cup onions, julienned
- 1/2 cup celery, julienned
- 1/2 cup red bell pepper, julienned
- 1/2 cup yellow bell pepper, julienned
- 4 tablespoons cornstarch (blend with 3 tablespoons water)
How To Make island braised lamb shanks
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Step 1In 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.
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Step 2Cover 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.
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Step 3Braise for about 1 hour, or until tender. Arrange shanks on a platter, and cover with vegetable/sauce mixture.
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Step 4Remove lamb and strain stock. Set stock and lamb aside and keep warm.
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Step 5In 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.
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