Braised Lamb Shank With Radishes And Rice Noodles

• 2 pounds lamb shank (about 2 shanks)
• 4-5 star anise, whole
• 3-4 slices of ginger
• 3-4 large garlic cloves, smashed
• 2 green onions, sliced into 2-inch pieces
• 10-12 radishes, ends trimmed
• 1/4 cup Chinese shaoxing wine (but any other will work, too)
• 2-3 sprigs rosemary
• 1/4-1/2 cups soy sauce, depending on how salty you prefer
• 1/4 cup water, with more if the liquid boils down too much
• 3-4 tablespoons sugar
• 2 bundles rice stick noodles
• 1 tablespoon chili oil, garlic chili paste, or Sriracha
• 1/3 cup cilantro, chopped

1. Bring water to boil in a large pot. Place lamb shanks into the water and parboil for 5-10 minutes, skimming off any scum that forms. Drain.
2. Place the shanks back in the pot with star anise, ginger, garlic, green onions, half the radishes, cooking wine, rosemary, soy sauce, water, and sugar. Simmer over medium-low heat for 15-20 minutes. Add the remaining radishes and continue to simmer for about 20 more minutes, or until the sauce reduces. You may need to add more water if the sauce boils down too much.
3. In the meantime, soak rice stick noodles in warm water for about 5-10 minutes. When they have softened somewhat, add the noodles to the pot, stir well to submerge (again, you may need to add a bit more water) and cover, simmering for another 10 minutes or until noodles are ready.
4. Last, add the chili paste (optional) and cilantro. Serve!

lamb shank, anise, ginger, garlic, green onions, radishes, chinese shaoxing wine, rosemary, soy sauce, water, sugar, rice, chili oil, cilantro

Taken from food52.com/recipes/25503-braised-lamb-shank-with-radishes-and-rice-noodles (may not work)