Aromatic Braised Lamb Shank With Napa Cabbage And Orzo Stew Recipe

• 3 c. All-purpose flour
• 1/2 c. Chili pwdr
• 1/4 c. Salt
• 1/8 c. Black pepper
• 12 x Lamb shanks, 6 to 8-inches long
• 5 x Onions, minced
• 3 x Fennel bulbs, minced
• 1 x Celery stalk, minced
• 4 lrg Carrots, minced
• 1/2 c. Garlic, chopped
• 1/2 c. Ginger, chopped
• 1 c. Fermented black beans
• 1 x 16 ounces ca tomatoes, with sauce
• 1 bot red wine
• 2 c. Dark soy sauce
• 1/2 bn Fresh thyme
• 4 x Bay leaves Water, to cover

1. In a shallow dish, combine flour, chili, salt and pepper.
2. Coat the shanks well.
3. In an oven proof casserole, brown the lamb on all sides.
4. Remove the lamb and set aside.
5. Wipe out the pan.
6. Saute/fry the onions, fennel, celery, carrots, garlic, ginger, and black beans.
7. Add in the tomatoes, wine, soy, thyme and bay leaves.
8. Check for seasoning.
9. Return the lamb to the pan and bring to a boil.
10. Cover with water and simmer for at least 3 to 4 hrs, till meat is falling off the bone.
11. Remove the shanks from the pan and reduce the sauce till slightly thickened.

allpurpose, chili pwdr, salt, black pepper, onions, fennel bulbs, celery, carrots, garlic, ginger, black beans, tomatoes, red wine, soy sauce, thyme, bay leaves water

Taken from cookeatshare.com/recipes/aromatic-braised-lamb-shank-with-napa-cabbage-and-orzo-stew-69479 (may not work)