This is what you would call a fusion dish. It’s my own idea. We had some lamb shanks, and I considered, why not try a different cooking method? I usually prepared lamb shanks the traditional way: coated in seasoned flour, browned in oil, then cooked in a pot or Dutch oven with vegetables and liquids like bouillon and red wine, or marinara sauce. So, I decided, why not mix the traditional with Chinese cuisine? That’s why I called this dish Braised Lamb Shanks Asian Style. In Chinese cooking, the basic method for preparing Braised Chicken, is to brown the chicken in oil, then it’s simmered in a mix of sherry, soy sauce, water or broth, scallions and ginger root? Why not do the same for lamb shanks? And guess what? It works. The lamb shanks came out juicy and tender, the meat just fell off the bone. In our case, we served it over fettuccine; but any grain, or even Asian noodles will do.
So, try something different for dinner this time. With this innovative dish, you won’ t be disappointed.
BRAISED LAMB SHANKS ASIAN STYLE
6 lamb shanks
1 cup flour
Salt and freshly ground black pepper to taste
1 tablespoon fresh chopped oregano or 1 teaspoon dried
1/3 cup olive oil
3 tablespoons sherry
1/2 cup soy sauce
2 cups water or chicken broth
2 scallion stalks
2-3 slices fresh ginger root
1 tablespoon brown sugar
2 tablespoons fresh chopped parsley, preferably Chinese parsley
- Rinse lamb shanks under cold running water and par dry with paper towels.
- On a plate, combine flour, salt,pepper and oregano. Dredge lamb shanks in the seasoned flour. Heat the olive oil in large skillet over medium-high heat, and brown the lamb shanks.
- Add sherry, soy sauce, water or broth, scallions and ginger root. Bring to a boil; then cover and simmer for 30 minutes.
4. Add sugar and simmer, covered, another 15 minutes. Sprinkle with parsley and serve. Or, if you’re the fancy-dan type, place in a serving dish, sprinkle with parsley and serve.
Yield: 6 servings—unless you have hearty eaters, then it’s 4 servings.