Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Thoroughly sear 2 lamb shanks in 1 tablespoon of sesame oil in a heavy-bottomed pot over medium-high heat until well browned on all sides.

2. 2

   Remove the seared lamb shanks from the pot and add 1 medium yellow onion sliced, 3 cloves of minced garlic, and a 1-inch piece of grated fresh ginger, cooking for 5 minutes until the aromatics are fragrant.

3. 3

   Deglaze the pot with 1/2 cup of sake and 1/4 cup of mirin, gently scraping the bottom to release any browned bits.

4. 4

   Whisk in 1/2 cup of red miso paste, 1/4 cup of soy sauce, and 4 cups of dashi stock until the miso is completely dissolved into the liquid.

5. 5

   Return the seared lamb shanks to the pot along with 1 large daikon radish cut into 1-inch thick rounds and 2 medium carrots cut into 1-inch thick pieces, ensuring they are mostly submerged in the braising liquid.

6. 6

   Bring the liquid to a gentle simmer, then cover the pot and transfer it to an oven preheated to 325°F (160°C) to braise for 2.5 to 3 hours, or until the lamb shanks are exquisitely fork-tender.

7. 7

   Carefully remove the tender lamb shanks and cooked vegetables, then reduce the braising liquid over medium heat for approximately 10 to 15 minutes until it thickens slightly into a luxurious sauce for serving.