RH Staff

Yield: 4 servings.

4 large or 8 small Australian Lamb shanks
1-2 Tbsp. green curry paste, or to taste
4 Tbsp. peanut oil
2 cloves garlic, finely chopped
2 Tbsp. finely chopped ginger
2 leeks, white part only, sliced
1 large bulb fennel (anise), halved lengthwise and sliced
2 cups chicken stock
1 cup soy sauce
1/2 cup sliced mushrooms (shiitake, oyster or crimini)
1 Tbsp. hoisin or oyster sauce

ASIAN SLAW:
1/4 Chinese or Napa cabbage, finely sliced
1/2 cup bean sprouts
1/4 cup chopped cilantro
1 Tbsp. finely sliced fresh or pickled ginger
2 Tbsp. rice vinegar or lime juice
2 tsp. peanut oil
1/2 tsp. sugar

TO SERVE, OPTIONAL:
as needed, hot steamed jasmine rice

Preheat oven to 350°F. Trim lamb shanks and spread curry paste over the surface. Heat 2 Tbsp. of the oil over medium heat in a Dutch oven or heavy-based casserole dish large enough to just hold the shanks. Add the shanks and brown all over, about 5-6 minutes. Remove the shanks and drain fat from pan.

Heat the remaining oil in the pan and sautè the garlic, ginger, leek and fennel, stirring until pale golden. Return the shanks to the pan and pour in the chicken stock and soy sauce. Add extra water if necessary to cover the shanks. Transfer to the oven and cook for about 2 hours or until meat falls easily away from the bone.

Remove the shanks and add the mushrooms and hoisin sauce to the liquid. Place pan on a medium to low heat and allow to simmer until liquid is thickened. Return the shanks to the pan with the sauce and stir just to coat and heat through.

While the lamb is cooking, make the slaw. Combine the cabbage, sprouts and cilantro in a large bowl. Combine the ginger, vinegar, oil and sugar and mix well. Toss through the salad. Serve the lamb and some of the sauce with the slaw and, if desired, steamed jasmine rice.