Name: Twice-Cooked Five-Spice Lamb with Red Chiles
Yield: Makes 8 servings
Ingredients: 6 large meaty lamb shanks (about 7 1/2 pounds); 2/3 cup sugar; 6 tablespoons plus 6 cups water, divided; 1 cup soy sauce; 1/2 cup black vinegar; 1 (4-ounce) piece fresh ginger, peeled, sliced (about 2/3 cup); 12 whole star anise; 8 large garlic cloves, peeled, crushed; 4 2-inch-long small dried red chiles; 2 teaspoons Chinese five-spice powder; 2 green onions, thinly sliced on diagonal

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Twice-Cooked Five-Spice Lamb with Red ChilesPornchai Mittongtare

WHAT TO DRINK: A medium-bodied red with floral aromas and plummy flavors. Try L'Ostal Cazes Circus Shiraz from France's Pays d'Oc ($13).

Recipe notes

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