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1/3 cup all-purpose flour
1 tsp salt
6 lamb shanks, about 3 kg
vegetable oil
2 large onions
1/3 to 1/2 cup julienne strips of peeled ginger
1 cup sherry, port or marsala
284-mL can undiluted chicken broth
1/2 cup teriyaki sauce
1 to 2 tsp hot red-chili flakes
2 tsp dark sesame oil
2 star anise, or 2 tsp anise seeds or fennel seeds
1/2 cup dried mushrooms, optional
Measure flour and salt into a large plastic bag. If shanks are damp, pat dry with paper towels. Add 1 shank to bag. Shake to coat. Remove to a large platter. Repeat with remaining pieces. Save excess flour. Lightly coat a large wide saucepan with oil and set over medium-high heat. When hot, add 2 or 3 shanks. Brown on all sides, 3 to 4 minutes. Add oil as needed. If pan gets too hot, reduce heat to medium. Remove each shank to a large plate as it is browned. Repeat with remaining shanks.
Meanwhile, slice onions in half. Place cut side down on cutting board and slice into thin strips. After removing shanks from pan, reduce heat to medium. Add onions, ginger and a little more oil. Stir often until onion softens, 3 to 4 minutes. Sprinkle with reserved flour mixture and stir until evenly mixed. Gradually stir in sherry. Using a wooden spoon, scrape up and stir in any brown bits from pan bottom. Stir in broth, teriyaki, chili flakes, sesame oil, star anise and mushrooms. Bring to a boil, stirring often. Return shanks to pan. Reduce temperature to medium-low. Cover and simmer, turning shanks occasionally, until tender and meat is almost falling from bone, 3 to 3 1/2 hours. Serve with sauce drizzled overtop.
Calories 653, Protein 67.6g, Carbohydrates 26.4g, Fat 29g, Sodium 2581mg.
We loved these sticky shanks served up with fragrant rice and steamed bok choy. Make sure to have finger bowls and plenty of napkins on hand.
If you don't have a large wide saucepan, use 2 large saucepans instead. Use 1 pan to brown all of meat and make sauce, then divide sauce and shanks between pans. Continue with recipe as written.