Prep Time
30 MIN
Cook Time
3 HRS, 30 MIn
Total Time
4 HRS
Servings
4
Ingredients
For the Lamb Shanks
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4 American lamb shanks (about 1 ½ lbs each)
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Kosher salt and freshly ground black pepper, to taste
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¼ cup neutral oil (canola or grapeseed)
For the Braising Liquid
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1 medium yellow onion, sliced
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6 cloves garlic, smashed
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2-inch piece fresh ginger, sliced into coins
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2 stalks lemongrass, trimmed, smashed, and cut into 3-inch pieces
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2 star anise pods
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1 cinnamon stick
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½ cup soy sauce
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¼ cup dark soy sauce (for depth and color)
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¼ cup fish sauce
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3 tablespoons brown sugar
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1 cup dry white wine
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3 cups chicken stock
For Finishing
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2 tablespoons fresh lime juice
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2 tablespoons chopped cilantro
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2 scallions, thinly sliced
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Steamed jasmine rice, for serving
Directions
1. Sear the Lamb:
Pat American lamb shanks dry with paper towels. Season generously with salt and pepper. In a heavy Dutch oven or braising pot, heat oil over medium-high heat. Sear lamb shanks on all sides until deep golden brown, 8–10 minutes. Remove and set aside.
2. Build the Aromatics:
Reduce heat to medium. Add onion, garlic, ginger, lemongrass, star anise, and cinnamon to the pot. Sauté 3–4 minutes until fragrant.
3. Deglaze & Build the Braising Liquid:
Add white wine to deglaze, scraping up any browned bits from the bottom. Let simmer for 2 minutes. Stir in soy sauce, dark soy sauce, fish sauce, and brown sugar. Add stock and bring to a gentle simmer.
4. Braise the Lamb:
Return lamb shanks to the pot, nestling them into the liquid. Cover with lid and transfer to a 325°F oven. Braise for 3 hours, turning shanks halfway through, until the meat is tender and almost falling off the bone.
5. Finish the Sauce:
Remove lamb shanks to a platter and tent loosely with foil. Strain braising liquid, discarding solids. Return liquid to pot and simmer until slightly reduced and glossy, about 10–15 minutes. Stir in lime juice for brightness.
6. Serve:
Spoon sauce generously over the lamb shanks. Garnish with cilantro and scallions. Serve hot with jasmine rice to soak up the savory-sweet sauce.
USDA recommends the following time and temperature parameters
Ground Lamb
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest
