Lamb Shanks Braised in
Wine & Soy Sauce

Lamb shanks are the perfect braising cut–a balance of lean muscle and naturally moist and healthy cartilage. This tender, umami-saturated stew (like boeuf Bourguignon or pot roast) will wow you. The soy sauce accentuates all the natural  flavors . When you taste this, you will automatically start adding the Liv Cook Eat soy sauces–and ultra umami to any stew. It naturally highlights tomatoes and red wine–you’ll  love this umami boost  in your Bolognese sauce. Add 1 to 2 tablespoons and any stew will just LIGHT UP.
Ingredients
  • 4 (~400g each) lamb shanks
  • 4 slices fresh ginger
  • 2 Scallions
  • 1 ½ cups Liv Cook Eat Finishing Soy
  • 2 tablespoons sherry
  • Water to cover
  • 2 teaspoons 5-spice powder or whole spice mix*
  • ½ cup each minced carrot and celery
  • 1 cup minced onion
  • 2 tablespoons olive oil
  • 2 cups red wine
  • 1 can (2 cups) diced tomatoes
  • Herb bundle of 1 sprig ea. of thyme, parsley + 1-2 bay leaves
  • ¼ cup parsley or scallions, minced
Ready in | 45 minutes (prep), 3-4 hours braising Yield | Serves 4 as a main dish
Preparation
  1. In the bottom of a 2 ½ qt. porcelainized iron pot, bring soy, sherry, ginger and scallion to a boil. Add shanks 2 at a time and cook until the outside of the shanks are coated brown, about 2 minutes per side. Remove and repeat with 2 other shanks.
  2. Return all shanks to pot. Add water to  cover, bring to a boil, add spice mix and simmer, with lid on, for 1 ½ to 2 hours.
  3. As soon as lamb meat is just fork tender, gently remove shanks. Discard spice package, ginger and onions and skim off fat (you may refrigerate the gravy to congeal the fat so it is easily removable). Return shanks to gravy. The recipe may be  prepared a day ahead up to this point. Refrigerate the whole pot and you can easily take off the congealed fat on day 2. Then proceed to  step 4.
  4. In a fry pan or wok, saute carrot, celery and onion in olive oil. Meanwhile, reheat the pot of shanks.
  5. Add the vegetable saute, red wine and tomatoes and thyme, parsley and bay leaves. Cook, uncovered for 45 minutes to 1 hour.
  6. Remove herbs and lamb shanks.  On high heat, boil  the liquid until it is reduced to about 2 cups. Return the lamb shanks, cook on medium low,  and serve hot. 
  7. Garnish with chopped parsley or green onions, if desired

*I prefer a homemade mix of whole spices cooked in the braising liquid. Ground spices leave a bitter aftertaste and cloud up the braising liquid; the umami factor shines through and the gravy becomes translucent. The flavors and aroma of the whole spices are subtly brewed into the liquid. 
Recipe for whole spice mix: ½ stick cassia bark (or cinnamon), 2 star anise, 2 pieces Chinese dried tangerine peel, 4 cardamom pods, 1t dried Sichuan peppercorns, ½ t cumin, ½ t fennel seed, 1 large cardamom (optional). Place in large tea strainer or wrap in cheesecloth and place in braising liquid.

Liv Cook Eat
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