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| Japanese Style Braised Lamb Shanks
(M) Makes 8 servings Ingredients: 3 tablespoons canola oil 8 lamb shanks � cup onion, chopped in small mirepoix 3 tablespoons burdock root, chopped in small mirepoix 1/4 cup carrot, chopped in small mirepoix 1/4 cup daikon, chopped in small mirepoix 2 tablespoons ginger, finely chopped. About 1 quart Chicken Stock 2 cups Sake 8 Shiitake mushrooms, sliced 3 tablespoons light soy sauce 1 tablespoon mirin Daikon sprouts to garnish 1. Sear Off the Shanks. Preheat the oven to 350 degrees. Season the lamb shanks with salt and pepper. Heat 2 tablespoons of the oil in a large Dutch oven or deep ovenproof skillet over medium heat. When the oil shimmers add the lamb shanks and sear them on all sides. 2. Braise the Shanks. Remove the lamb shanks and wipe off the pan. Add the remaining tablespoon of oil. When it is hot add the onion, burdock, carrot, daikon and ginger. Saute the vegetables for 6 to 8 minutes or until all but the burdock have softened. Add the shanks back into the pot and braise them in the chicken stock and sake, turning about every half hour, for 2 to 3 hours. The shanks are done when the meat is all but falling off the bone. When the shanks are done, remove them from the pan. Take the meat from the shanks off the bone and shred it. Cover the shredded meat with aluminum foil to keep warm. 3. Prepare the Sauce. Reduce the remaining braising liquid for about five minutes. Strain the solids and reduce to approximately half a cup. If necessary thicken with a slurry of corn starch and water. Strain the sauce through a chinoise. 4. Saute the Mushrooms. Saute the mushrooms in one tablespoon of canola or grapeseed oil. As they soften add the light soy sauce and mirin and cook down to a glaze. 5. Assemble the Dish. Serve the lamb shank meat using a ring mold. Garnish with the mushrooms and the daikon sprouts. Drizzle with the sauce. Posted to http://groups.yahoo.com/group/Jewish_Cuisine/ By MAGARDINER@.... |