20 Oz. Oriental Braised Lamb Shank Recipe

Cooking Instructions

1. 1

   Searing the Lamb

   Heat olive oil in a large Dutch oven over medium-high heat. Season the lamb shanks with salt and black pepper. Sear the lamb shanks on all sides until browned, about 8-10 minutes. Remove from the pot and set aside.

2. 2

   Sautéing Aromatics

   In the same pot, add the chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.

3. 3

   Creating the Braising Liquid

   Stir in soy sauce, broth, star anise, cinnamon stick, and sugar. Bring the mixture to a simmer.

4. 4

   Braising the Lamb

   Return the seared lamb shanks to the pot. Cover and reduce the heat to low. Let them braise for 2 to 2.5 hours, until the meat is tender and falling off the bone.

5. 5

   Finishing Touches

   Once done, remove the lamb shanks from the pot and let them rest for a few minutes. Skim off any excess fat from the braising liquid and strain it to create a smooth sauce.

6. 6

   Serving

   Serve the lamb shanks with the braising jus poured over the top. Enjoy!