Slow Cooker Asian-Fusion Lamb Shanks with Star Anise & Sticky Glaze
Ingredients:
For the Lamb:
4 lamb shanks (3-4 lbs total)
Salt and black pepper
2 tbsp vegetable oil
4 cloves garlic, minced
3-inch piece ginger, sliced
3 star anise
1 cinnamon stick
1 tsp five-spice powder
For the Sauce:
1/2 cup soy sauce
1/3 cup hoisin sauce
1/4 cup Shaoxing wine
1/4 cup rice vinegar
3 tbsp brown sugar
2 cups broth
2 tbsp tomato paste
1 tbsp sesame oil
For the Glaze:
1 cup braising liquid
2 tbsp honey
1 tbsp cornstarch + 2 tbsp water
Toppings:
Sesame seeds, ginger julienne, coriander, red chili, crispy shallots, pickled ginger, bok choy
Directions:
Season lamb with salt and pepper. Heat oil in skillet, sear lamb on all sides until golden. Transfer to slow cooker.
Mix soy sauce, hoisin, Shaoxing wine, vinegar, sugar, broth, tomato paste, and sesame oil. Pour over lamb. Add garlic, ginger, star anise, cinnamon, and five-spice.
Cook on LOW 7-8 hours or HIGH 4-5 hours until tender. Add bok choy in last 20 minutes if using.
Remove lamb. Strain 1 cup liquid into saucepan, add honey, boil. Stir in cornstarch slurry, simmer 3-5 minutes until thick.
Brush glaze over lamb. Serve over jasmine or black rice. Top with sesame seeds, ginger, coriander, chili, and crispy shallots. Drizzle with extra glaze.
Prep Time: 20 minutes | Cooking Time: 7-8 hours | Total Time: 8 hours 20 minutes
Kcal: 580 kcal | Servings: 4 servings