Soy-Braised Lamb Shanks

Name: Soy-Braised Lamb Shanks
Yield: Serves 4
Ingredients: Grapeseed or other neutral oil; 4 whole (2-pound) lamb shanks, trimmed and patted dry; 2 medium yellow onions, sliced; 2 medium shallots, sliced; 13 garlic cloves, sliced; Kosher salt; 2 Asian pears, cored and cut into 2-inch chunks; 1 bunch scallions, green parts only; 2 lemongrass stalks, smashed and thinly sliced; 5-inch piece fresh ginger, peeled and chopped; 1 fresh long red (finger) chile, stemmed, seeded, and sliced; 4 whole star anise; 1 1/4 cups semidry Gewürztraminer or Riesling; 1 cup champagne vinegar; 3/4 cup soy sauce; 1/2 cup honey

January 24, 2012

I thought I was tired of braised lamb shanks, having cooked them for so many years. But then I added a step that utterly transforms them. Reducing the braising liquid and then basting the lamb with it makes this dish wonderfully rich. Serve this with Green Apple and Jalapeño Duo (page 177); the green apple puree and salad balance the richness with a bright, refreshing acidity.

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