Chinese Braised Lamb Shanks

• Juice from Slow-Braised Lamb Shanks, plus water or stock to make 1 cup
• Meat from Slow-Braised Lamb Shanks
• 2 tablespoons soy sauce
• 2 tablespoons minced garlic
• 2 tablespoons minced ginger
• 1 tablespoon mirin or honey
• 2 teaspoons five-spice powder
• 3 bay leaves
• Salt and freshly ground black pepper
• 2 cups bok choy, chopped into bite-size pieces
• 2 tablespoons peanut or other oil
• 2 cups cooked rice
• Chopped scallions for garnish

1. Combine all ingredients except the bok choy, oil, rice and scallions in large pot that can later be covered; bring to a boil and simmer, covered, until the flavors have melded, about 15 minutes.
2. Saute the bok choy in the oil until tender; stir it into the stew at the last minute and serve over rice, garnished with the scallions.

water, soy sauce, garlic, ginger, honey, fivespice powder, bay leaves, salt, bok choy, peanut, rice, scallions

Taken from cooking.nytimes.com/recipes/1014430 (may not work)