Braised Hoisin Lamb Shanks |
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Prep Time: 60 Minutes Cook Time: 180 Minutes |
Ready In: 240 Minutes Servings: 24 |
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This recipe was created by Chef Dolores Montecino of Levi's Plaza Cafe in San Fransico, Ca. Ingredients:
2 -4 lamb shanks |
1/4 cup oil (for browning) |
4 quarts strong beef broth |
1 quart hoisin sauce |
1/2 cup sherry wine |
10 cloves garlic, minced |
1 bunch green onion, chopped |
1/4 cup ginger, minced |
2 cups soy sauce |
2 quarts diced onions |
2 quarts diced carrots |
Directions:
1. Mix beef stock, hoisin, sherry and soy sauce.
2. Set aside.
3. In large pan, brown lamb in oil and add garlic, ginger, carrot, onion and green onion.
4. Add liquid ingredients, bring to boil.
5. Reduce to very low heat, cover and simmer for approximately 2 hours.
6. Stir occasionally to ensure even cooking Remove lamb from pan and skim off excess oil.
7. Puree vegetables and juices with hand blender.
8. If you desire a thicker consistency, add cornstarch dissolved in water.
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