Soy-Braised Lamb Shanks

Name: Soy-Braised Lamb Shanks
Prep time: 4 h 15 min
Cook time: 4 h 15 min
Total time: 4 h 15 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters champagne vinegar; 1 fresh long red (finger) chile, stemmed, seeded, and sliced; 5 inches fresh ginger, peeled and chopped; 13 garlic cloves, sliced; 4 servings Grapeseed or other neutral oil; 118 milliliters honey; 4 servings Kosher salt; 907 grams whole lamb shanks, trimmed and patted dry; 2 lemongrass stalks, smashed and thinly sliced; 2 Asian pears, cored and cut into 2-inch chunks; 1 bunch scallions, green parts only; 2 mediums shallots, sliced; 177 milliliters soy sauce; 4 whole star anise; 2 mediums yellow onions, sliced

Soy-Braised Lamb Shanks might be just the main course you are searching for. One serving contains 402 calories, 27g of protein, and 5g of fat. This gluten free and dairy free recipe serves 4. If you have champagne vinegar, shallots, asian pears, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes approximately 4 hours and 15 minutes.

Instructions

Preheat the oven to 325°F.

Equipment you will use

Oven

Heat a large Dutch oven over high heat until very hot.

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Dutch Oven

Add enough oil to generously coat the bottom of the pan and heat until almost smoking. Carefully slide in the lamb shanks in a single layer. Do not crowd the pan; cook in batches if necessary. Cook until golden brown on one side, about 4 minutes. Turn on another side and continue cooking and turning to evenly brown all sides and the top, about 8 minutes longer.

Ingredients you will need

Lamb Shanks

Cooking Oil

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Frying Pan

Drain all of the fat from the pan.

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Frying Pan

Meanwhile, heat a large sauté pan over medium heat.

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Frying Pan

Add enough oil to generously coat the bottom of the pan and heat until shimmering. Stir in the onions, shallots, and garlic. Season with a pinch of salt. Cover and cook, stirring occasionally, until golden brown and tender, about 10 minutes.

Ingredients you will need

Shallot

Garlic

Onion

Salt

Cooking Oil

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Frying Pan

Add the onion mixture to the pan with the lamb, along with the pears, scallions, lemongrass, ginger, chile, anise, wine, vinegar, soy sauce, and honey.

Ingredients you will need

Lemon Grass

Green Onions

Soy Sauce

Vinegar

Ginger

Anise

Chili Pepper

Honey

Onion

Pear

Lamb

Wine

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Frying Pan

Add enough water to cover the lamb by ½ inch.

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Water

Lamb

Cover and bring to a boil.

Transfer to the oven and braise until the meat is completely tender and falling off the bone, about 3½ hours. Uncover and carefully transfer the lamb shanks to a dish. Raise the oven temperature to 375°F.

Ingredients you will need

Lamb Shanks

Bone

Meat

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Oven

Strain the braising liquid through a fine-mesh sieve into a large saucepan, pressing on the solids to extract as much liquid as possible. Bring to a boil and continue to boil over high heat until reduced by a third.

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Extract

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Sauce Pan

Sieve

Return the shanks to the Dutch oven, meat side down, and pour the reduced liquid over them.

Ingredients you will need

Meat

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Dutch Oven

Transfer to the oven and cook, basting every 5 minutes, until lacquered with a mahogany glaze, about 15 minutes. There should still be syrupy sauce left in the pan.

Ingredients you will need

Sauce

Equipment you will use

Oven

Frying Pan

Serve the lamb shanks with the sauce spooned over the meat.

Ingredients you will need

Lamb Shanks

Sauce

Meat