Braised Five-Spice Lamb Shanks With Soy and Ginger
Updated June 30, 2020
- Total Time
- 2 hours 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Juice from Slow-Braised Lamb Shanks, plus water or stockto make 1 cup
- Meat from Slow-Braised Lamb Shanks
- 2tablespoons soy sauce
- 2tablespoons minced garlic
- 2tablespoons minced ginger
- 1tablespoon mirin or honey
- 2teaspoons five-spice powder
- 3bay leaves
- Salt and freshly ground black pepper
- 2cups bok choy, choppedinto bite-size pieces
- 2tablespoons peanut or other oil
- 2cups cooked rice
- Chopped scallions for garnish
Nutritional analysis per serving (6 servings)
105 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 19 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 3 grams protein; 313 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine all ingredients except the bok choy, oil, rice and scallions in large pot that can later be covered; bring to a boil and simmer, covered, until the flavors have melded, about 15 minutes.
- Step 2
Sauté the bok choy in the oil until tender; stir it into the stew at the last minute and serve over rice, garnished with the scallions.
Private Notes
Comments
This recipe got rave reviews from my guests.
I almost had to serve myself scrambled eggs instead of the lamb shanks. BEWARE: The portions recommended in the recipe will not serve the number of people suggested. I used 25% more lamb shanks and twice the amount of bok choy. It was still not enough. I would double the lamb and double the bok choy.
Further, as lamb is found more often in northern China, where noodles are popular, I served egg noodles instead of rice. Worked really well.
For the first 2 times we ate this (original & leftovers) we couldn't figure out why the rave reviews. Then I read that most US 5-spice powder uses white pepper rather than Szechuan peppercorns (I was out of the stuff we usually have & bought what purported to be 5-spice at a local co-op). I keep toasted ground Szechuan peppercorns on hand for ma po tofu, so we liberally sprinkled it on our last leftovers. It was a eureka moment. For us, that difference makes this a 5 star recipe.
I cooked the lamb shanks in a pressure cooker which saved a huge amount of time. It meant I was able to prepare the meal as a mid week supper. I used a China Moon 10 spice mix as I didn't have any 5 spice mix to hand
Delicious. Made Nov 2022
Works great with beef shank, as well. Basically the same cooking notes, depending on the cut (mine were center cut) you may need to do some work to get reasonable coverage of liquid over meat. And definitely add some sichuan pepper if your five spice mix doesn't have it!
I thought this dish was dreadfully out of balance. I agree with the reviewer who said that the 5-spice powder was way too strong; also, there was so much ginger that the sauce was "hot". It's too bad, because the broth from cooking the lamb was absolutely delicious. But adding so much of the other strong ingredients completely masked the lovely "lambiness" and took it away. If I were to do it again, I'd put in a small pinch of 5-spice and reduce the ginger dramatically. Then adjust to taste.
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