Orange Spiced Lamb Shanks Recipe
Ingredients
| Oranges | 2 | |
| 8 cups chicken stock or beef stock | ||
| Soy sauce | 1 Cup (16 tbs) | |
| Packed brown sugar | 3/4 Cup (16 tbs) | |
| 3/4 cup sake or dry sherry | ||
| Garlic | 3 Clove (5gm) | |
| Cinnamon stick | 1 | |
| 1 tablespoon Sichuan peppercorns | ||
| Dried black mushrooms | 2 | |
| 6 lamb shanks (about 1 pound each) | ||
| GINGER AIOLI | ||
| Egg yolks | 2 | |
| White wine vinegar | 1 Teaspoon | |
| 1 teaspoon Dijon-style mustard | ||
| 1 cup garlic oil, or 1 cup vegetable oil and 1 clove garlic | ||
| Lemon juice | 1 | |
| Minced ginger | 2 Tablespoon, grated | |
| Italian parsley | 1/2 Cup (16 tbs) | |
| Ground black pepper | 1 To taste | |
| Salt | To Taste | |
Directions
PEEL STRIPS OF ZEST from the oranges, using a vegetable peeler, and then squeeze the juice.
STIR TOGETHER THE STOCK, soy sauce, brown sugar, sake, garlic, cinnamon, peppercorns, mushrooms, orange zest, and orange juice in a large, heavy pot.
Add the lamb shanks and bring the mixture just to a boil.
Reduce the heat, cover the pot, and simmer until the lamb is very tender, about 3 hours.
Let the meat cool in the cooking liquid, then remove the shanks and refrigerate until needed.
PREPARE THE AIOLI while the lamb simmers.
Combine the egg yolks, vinegar, and mustard in a food processor.
With the motor running, add the oil through the tube, drizzling it very slowly at first.
Once the mixture begins to emulsify, continue adding the oil in a steady stream.
Add the lemon juice, ginger, garlic (if using vegetable oil instead of garlic oil), and parsley and continue processing until the parsley is very finely chopped and the aioli is an even green color.
Season to taste with salt and pepper and chill until ready to serve.
LIGHT AN OUTDOOR GRILL or preheat the broiler.
Grill or broil the lamb shanks, turning so they become evenly crisp, 4 to 5 minutes in all.
Arrange the shanks on a platter and pass the ginger aioli separately.
STIR TOGETHER THE STOCK, soy sauce, brown sugar, sake, garlic, cinnamon, peppercorns, mushrooms, orange zest, and orange juice in a large, heavy pot.
Add the lamb shanks and bring the mixture just to a boil.
Reduce the heat, cover the pot, and simmer until the lamb is very tender, about 3 hours.
Let the meat cool in the cooking liquid, then remove the shanks and refrigerate until needed.
PREPARE THE AIOLI while the lamb simmers.
Combine the egg yolks, vinegar, and mustard in a food processor.
With the motor running, add the oil through the tube, drizzling it very slowly at first.
Once the mixture begins to emulsify, continue adding the oil in a steady stream.
Add the lemon juice, ginger, garlic (if using vegetable oil instead of garlic oil), and parsley and continue processing until the parsley is very finely chopped and the aioli is an even green color.
Season to taste with salt and pepper and chill until ready to serve.
LIGHT AN OUTDOOR GRILL or preheat the broiler.
Grill or broil the lamb shanks, turning so they become evenly crisp, 4 to 5 minutes in all.
Arrange the shanks on a platter and pass the ginger aioli separately.
Chef
