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Old 10-25-2006, 12:58 AM   #1
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Chinese-Style Oven Braised Lamb Shanks with Five Spice Lamb Jus and Asian Gremolata

Braised dishes and lamb usually are a mark of Fall and Winter dishes. Here's an interesting one to try:

Chinese-Style Oven Braised Lamb Shanks with Five Spice Lamb Jus and Asian Gremolata

Yield: 6 Servings

Ingredients:

For the Lamb:
6 ea, Lamb Shanks
1 Onion, diced
2 Carrots, diced
2 Celery Ribs, diced
1 c. Mushroom scaps
3 Garlic cloves, bruised
1 3" piece Ginger, peeled
1 c. Port Wine
1 c. Red Wine
2/3 c. Sherry Wine
3-4 c. (approx.) Lamb or Chicken Stock
8 ea. Star Anise
2 ea. Cinnamon Sticks
2 tsp. Fennel Seed
1 tsp. Cloves
1 Tbsp. Sichuan or Black Peppercorns
4 Tbsp. Cold Butter
Kosher Salt
All-purpose Flour
4 Tbsp. Canola Oil

For the Gremolata:
1 Tbsp. Ginger, minced
1 Tbsp. Garlic, minced
1 Tbsp. Fresh Mint, minced
1 Tbsp. Fresh Cilantro, minced
1 Thai Chili, seeds and veins removed, and finely chopped
1 Tbsp. Lemon Zest, minced
Canola Oil

Method:

Pre-heat oven to 350 F. In a large dutch oven or roasting pan, heat the oil until lightly smoking. Trim the shanks of any excess fat, lightly dust the lamb shanks with flour, and season on all sides with kosher salt. Sear shanks on all sides until browned, then remove from pan and reserve. Add the onion, celery, carrots, garlic, ginger, and mushroom scraps to the pan, season with salt, and cook until the vegetables start to sweat. Deglaze pan with the sherry and cook to au sec. Add the shanks back to pan along with the port, red wine, and stock. The liquid should come up to just the top of the shanks or just below it. Add more stock or water if needed. Using a cheesecloth, create a bouquet garni with the five spices and add to the braising liquid. Bring to a boil, then loosely cover with foil and braise in the oven until fork tender, about 2 to 2 1/2 hours. When done, remove the shanks from the braising liquid and cover with foil to keep warm. Strain the braising liquid into a sauce pan and skim off any excess fat. Whisk in the butter over low heat and season to taste with salt. Serve immediately.

For the gremolata, combine all of the ingredients in a bowl and drizzle in enough oil so that the ingredients bind together in a pesto-like consistency. Serve atop the lamb shanks.

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Old 10-25-2006, 01:08 AM   #2
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If you want the sauce thicker, you can make a Jus Lie by making a slurry with 3 Tbsp. cold stock or white wine with 3 Tbsp. of cornstarch. Once you strain the jus and remove the fat, bring it up to a boil then add the slurry and cook until the jus thickens. Remove from the heat, whisk in the butter, and serve.
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Old 10-25-2006, 05:29 PM   #3
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Thank you very much for the Chinese-Style Oven Braised Lamb Shanks With Five Spice Lamb Us and Asian Gremolata.

From the receipe it looks delicious. Thanks for sharing.
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Old 10-25-2006, 07:00 PM   #4
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Now I need some lamb shanks! Thanks, Ironchef. I do love my lamb!
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Old 10-26-2006, 06:39 AM   #5
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Braise at 350*? Lower temp better?
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Old 10-26-2006, 01:52 PM   #6
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Quote:
Originally Posted by Gretchen
Braise at 350*? Lower temp better?
You can certainly do it at a lower temp if you'd like, say 300 F for 3 to 3 1/2 hours.
But from my experiences with lamb shank it doesn't really make a difference except that you'll be waiting longer to eat.
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