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Braised Hoisin Lamb Shanks

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plate

Yield

Yield: 24 servings

kikkoman products used:

ingredients

24 pieces lamb shank
1/4 cup oil for browning
4 quarts strong beef stock
1 quart hoisin sauce
1/2 cup sherry
10 cloves garlic, minced
1 bunch green onion, chopped
1/4 cup ginger, minced
2 cups soy sauce
2 quarts diced onion
2 quarts diced carrot

directions

Mix beef stock, hoisin, sherry, and soy sauce. Set aside. In large pan, brown lamb in oil and add garlic, ginger, carrot, onion and green onion. Add liquid ingredients, bring to boil. Reduce to very low heat, cover and simmer for approximately 2 hours. Stir occasionally to ensure even cooking. Remove lamb from pan and skim for excess oil. Puree vegetables and juices with hand blender. If you desire a thicker consistency, add cornstarch dissolved in water.

Recipe created by Chef Dolores Montecino of Levi’s Plaza Café (San Francisco, CA)

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE
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