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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I love lamb. This looks scrumptious.
Paz
Anise is my new found favorite spice. I bet paired with the lamb, its tremendous.
Hi JS – Come on down!
Hi Maryann – thanks to the grilling!
Hi WANF – let me know if you do 🙂
Hi Tom – my new favorite method for sure.
Hi Marie – I got some good grill shots. My brother was the grill master.
Hi Zita – yummy indeed!
Hi Lori – the shanks are the easiest to cook, you can’t really overcook them, like a rack or a chop.
Hi Bren and Maria- I am going to search out more Mark Bittman now.
Hi Lore – definitely unique and quite tasty.
Hi Emiline and Manger- two hours of braising cooks the meat, it is tender, then gets that nice crust on the grill.
Wow I have never heard of grilling than braising, but this technique sounds amazing, I mean so does the sauce. I have to try this.
Looks wonderful. I think it’s interesting how you grill it after you braise it. I guess it gets tender from the braising, then crusty from the grilling? Crusty in a good way.