Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pat dry 4 lamb shanks thoroughly and season them generously with a pinch of salt and a pinch of black pepper on all sides.

2. 2

   Heat 2 tablespoons of neutral oil in a large Dutch oven or heavy-bottomed pot over medium-high heat, then sear the seasoned lamb shanks on all sides until deeply browned, about 3-4 minutes per side, before carefully removing them from the pot and setting aside.

3. 3

   Add 50 grams of thinly sliced fresh ginger and 4 smashed cloves of garlic to the same pot, sautéing for 1 minute until fragrant.

4. 4

   Deglaze the pot with 60 ml of sake and 60 ml of mirin, scraping up any browned bits from the bottom, and allow the liquids to simmer for 1 minute.

5. 5

   Stir in 120 ml of soy sauce, 720 ml of dashi stock, and 2 tablespoons of white miso paste until the miso is fully dissolved, then return the seared lamb shanks to the pot along with 200 grams of peeled and chunked daikon radish, ensuring the shanks are mostly submerged in the liquid.

6. 6

   Bring the liquid to a gentle simmer, then cover the pot tightly and braise the lamb shanks for 2.5 to 3 hours over low heat, or until the meat is fork-tender and easily falls off the bone, turning the shanks once halfway through the cooking process.

7. 7

   Carefully remove the braised lamb shanks and daikon from the pot, then reduce the remaining braising liquid over medium-high heat for 5-10 minutes until it slightly thickens, or stir in a slurry made from 1 tablespoon of cornstarch mixed with 2 tablespoons of water to thicken to desired consistency.

8. 8

   Serve the tender braised lamb shanks and daikon hot with the rich reduced sauce, garnished generously with 2 sliced green onions.