Source: Blue Ginger, East meets west cooking with Ming Tsai
Makes 6 servings.
Preparation time: 5 hours
Tips: Leftover sauce goes great over pork loin.
Braised Curried Lamb Shanks
Rich Brown Spicy Sauce
Ingredients
Preparation
6 lamb shanks, about 1 lb. each, see note (1)
salt and freshly ground black pepper
1/8 cup fennel seeds
1/4 cup coriander seeds
1 1/2 cups all- purpose flour
1/4 cup Madras curry powder
1 1/2 teaspoons ancho chile powder
3 tablespoons canola or vegetable oil
2 large onions, cut into 1/2-inch dice
2 celery stalks, cut into 1/2-inch dice
2 large carrots, peeled and cut into 1/2-inch dice
1/4 cup finely chopped garlic
1/4 cup finely chopped fresh ginger
1 bottle dry red wine
1 cup dark soy sauce
2 bananas
4 Thai bird chiles
3 springs fresh thyme, or 1 Tbs dried
1. Season the shanks well with salt and pepper. Grind the fennel and coriander seeds coarsely in a spice grinder or blender and combine in a large baking dish with the flour, curry powder and chile powder. Add the shanks and dredge well in the mixture.
2. Heat a heavy Dutch oven just large enough to accommodate the shanks over high heat, add 2 Tbs of the oil, and swirl to coat. When the oil shimmers, add the shanks in batches and brown on all sides, 8 minutes. Remove the shanks, wipe out the Dutch oven, and add the remaining 1 Tbs oil. When hot, add the onions, celery, carrots, ginger, and garlic and saute, stirring, until the vegetables are soft, 6 to 8 minutes. Season with salt and pepper, add the wine, turn down the heat, and simmer to reduce it by half, 6 to 8 minutes.
3. Add the soy sauce, bananas, chiles and thyme. Return the shanks to the opt, add water to cover, and correct the seasonings; the liquid should have good saltiness. Cover and braise until the meat falls from the bones, 3 to 4 hours. Remove the shanks and reduce the liquid over medium heat until thickened slightly, about 10 minutes. Remove the thyme springs, if used, and pass the sauce through a food mill or strainer or puree in the blender. You may want to use a degreasing cup to remove some of the fat before serving. Keep warm Return shanks to the sauce to coat and warm.
Serve shanks with plenty of sauce and garlic or basil mash potatoes.
NOTE: 1) You can substitute veal shanks for the lamb or replace the shanks with about 4 pounds of lamb stew meat.
