To the spicy teriyaki sauce that came free with our Kikkoman soy sauce (nice promo!), I added slices of fresh ginger and a cinnamon stick to braise browned lamb shanks. When the lamb was tender, I scooped them out. I added brown sugar and rice wine to the remaining braising liquid and boiled them together until thick and sticky. I rolled the lamb in the sticky sauce, arranged them over Japanese rice, sprinkled them with toasted sesame seeds and sliced scallions. It took about an hour and forty minutes to complete the dish but the waiting was worth it. The lamb shanks braised in spicy teriyaki sauce was delicious.
- 2 lamb shanks
- 2 to 3 tablespoons all purpose flour
- cooking oil
- 1/3 to 1/2 Kikkoman spicy teriyaki sauce
- 1 cup well-seasoned bone broth (you may need more)
- 2-inch knob ginger peeled and thinly sliced
- 1 cinnamon stick
- 2 tablespoons brown sugar
- 2 tablespoons rice wine
- 1 drizzle sesame seed oil
- 1 tablespoon toasted sesame seeds
- sliced scallions
- Rinse the lamb shanks and pat dry with a kitchen towel.
- Rub the shanks liberally with salt and pepper.
- Place in a resealable bag, add the flour and shake well. Take the lamb shanks out of the bag and shake off excess flour.
- In a wide shallow pan, heat enough cooking oil to reach a depth of at least one inch. Over high heat, brown the lamb shanks in the oil. Roll them around every few minutes to brown every inch of the surface. Take the lamb shanks off the oil and move to a plate.
- Pour off the oil from the pan.
- Return the lamb shanks to the pan. Pour in the spicy teriyaki sauce, bone broth, ginger slices and cinnamon stick. Bring to the boil, lower the heat and braise the lamb shanks for an hour to an hour and a half (depending on the thickness of the meat) or until fork tender. Roll the lamb shanks occasionally during cooking. If the liquid boils off before the lamb is tender, pour in more bone broth, about a quarter cup at a time.
- Scoop out the lamb shanks and move to a plate.
- Discard the cinnamon stick and ginger slices in the sauce.
- To the remaining liquid in the pan, add the brown sugar and rice wine. Boil over high heat, swirling the pan often, until the sauce thickens and turns sticky. Off the heat, stir in the sesame seed oil.
- Take the lamb shanks and roll them around in the sticky sauce.
- Arrange the lamb shanks on a serving plate (over rice, if you like). Sprinkle with toasted sesame seeds and sliced scallions.
- Pour any remaining sauce into a small bowl and serve with the lamb shanks braised in spicy teriyaki sauce on the side.
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