Japanese Braised Lamb Shanks
A hearty, comforting Japanese-inspired dish featuring tender lamb shanks in a rich, savory sauce.
Ingredients
- ●4-6 Lamb Shoulder/Neck Bones
- ●1/2 cup Soy Sauce
- ●1/4 cup Sake/Rice Wine
- ●2 tbsp Mirin/Sweet Japanese Cooking Wine
- ●2 tbsp Brown Sugar
- ●2 inches Gingersliced
- ●2 Green Onionschopped
Instructions
- 1
1. Season the lamb with salt and black pepper.
- 2
2. In a large Dutch oven or heavy pot, heat 2 tablespoons of oil over medium-high heat.
- 3
3. Sear the lamb shanks until browned on all sides, about 5 minutes. Remove the lamb from the pot and set aside.
- 4
4. Reduce the heat to medium and add the sliced ginger. Cook for 1-2 minutes until fragrant.
- 5
5. Add the soy sauce, sake, mirin, and brown sugar to the pot, stirring to combine.
- 6
6. Return the lamb shanks to the pot and bring the mixture to a simmer.
- 7
7. Cover the pot and transfer it to the oven. Braise the lamb for 2 1/2 to 3 hours, or until tender.
- 8
8. Remove the pot from the oven and let it cool slightly.
- 9
9. Strain the sauce and discard the solids.
- 10
10. Serve the lamb shanks with the sauce spooned over the top, garnished with chopped green onions.