Braised and Grilled Lamb Shanks
with Tamari, Star Anise, Ginger, Garlic
The braising liquid is made with tamari, water, star anise, garlic cloves, sliced fresh ginger and sugar.
The shanks are simmered for over 2 hours in my Le Creuset covered French Oven.
The shanks are then seasoned with salt and pepper, grilled for about 15 minutes, until nicely browned. Meanwhile to prepare the sauce: use a fat separator to remove most of the fat, return the sauce to the pot and heat on high. Dilute 1 T. cornstarch with 1 T. cold water and whisk into the sauce to thicken just slightly. Add a splash of rice vinegar, salt and pepper to taste.
Many recipes for shanks use red wine as the braising liquid, like this one with Zinfandel. Last weekend, we were quite pleased with the exotic combination of tastes of tamari, anise, ginger and garlic. Whatever liquid/sauce you choose, I highly recommend the method of braising and grilling the lamb shanks, as this technique gives the meat an added dimension of flavor.
This recipe was adapted from Mark Bittman. The original recipe can be found here. After picking up four beautiful shanks from the butcher, I was searching the internet for a recipe for “braised and grilled” lamb shanks and came across his. It’s a winner!
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Love the flavours in that braising liquid, I’m sure they were tasty!
looks like a tasty dinner! I enjoy mark bittman’s recipes.
Love mark bittman! nice recipe and adaptions! I love anise! not many ppl I know, use it in their food, but I grew up eating it in all kinds of food!
Lamb is just about one of my favorite things in the whole world. I’ve never tried cooking up a lamb shank though. That combination of flavors sounds delicious!
Aww, we thought alike…those look supper yummy:)