Soy-Braised Lamb Shanks
- Grapeseed or other neutral oil
- 4 whole (2-pound) lamb shanks, trimmed and patted dry
- 2 medium yellow onions, sliced
- 2 medium shallots, sliced
- 13 garlic cloves, sliced
- Kosher salt
- 2 Asian pears, cored and cut into 2-inch chunks
- 1 bunch scallions, green parts only
- 2 lemongrass stalks, smashed and thinly sliced
- 5-inch piece fresh ginger, peeled and chopped
- 1 fresh long red (finger) chile, stemmed, seeded, and sliced
- 4 whole star anise
- 1 ¼ cups semidry Gewurztraminer or Riesling
- 1 cup champagne vinegar
- ¾ cup soy sauce
- ½ cup honey
- Produce
- Ginger, fresh (1 5-inch piece)
- Lemongrass stalks (2)
- Pears, Asian (2)
- Scallions (1 bunch)
- Shallots, medium (2)
- Yellow onions, medium (2)
- Meat
- (2-pound) lamb shanks, whole (4)
- Condiments
- Champagne vinegar (1 cup)
- Soy sauce (3/4 cup)
- Cooking & Baking
- Garlic cloves (13)
- Grapeseed or other neutral oil (1)
- Honey (1/2 cup)
- Kosher salt (1)
- Star anise, whole (4)
- Beer, Wine & Liquor
- Semidry gewurztraminer or riesling (1 1/4 cups)
- Other
- 1 fresh long red (finger) chile, stemmed, seeded, and sliced
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published November 16, 2011 (1 year ago).
32 people saved this recipe.
