Sticky Asian Style Lamb Recipe By Tasty

Steps:

• Measure flour and salt into a large plastic bag. If shanks are damp, pat dry with paper towels. Add 1 shank to bag. Shake to coat. Remove to a large platter. Repeat with remaining pieces. Save excess flour.
• Lightly coat a large wide saucepan with oil and set over medium-high heat. When hot, add 2 or 3 shanks. Brown on all sides, 3 to 4 minutes. Add oil as needed. If pan gets too hot, reduce heat to medium. Remove each shank to a large plate as it is browned. Repeat with remaining shanks.
• Meanwhile, slice onions in half. Place cut side down on cutting board and slice into thin strips.
• After removing shanks from pan, reduce heat to medium.
• Add onions, ginger and a little more oil.
• Stir often until onion softens, 3 to 4 minutes.
• Sprinkle with reserved flour mixture and stir until evenly mixed.
• Gradually stir in sherry. Using a wooden spoon, scrape up and stir in any brown bits from pan bottom.
• Stir in broth, teriyaki, chili flakes, sesame oil, star anise and mushrooms.
• Bring to a boil, stirring often.
• Return shanks to pan. Reduce temperature to medium-low.
• Cover and simmer, turning shanks occasionally, until tender and meat is almost falling from bone, approximately 3 hours. Serve with sauce drizzled overtop.
• Note: I use 1/2 cup fresh ginger and 2 teaspoons chili flakes. Port or marsala wine can be used instead of sherry. Enjoy!

Steps:

• Mix all ingredients, except for lamb.
• Place lamb in a heavy base roasting pan with a lid. Pour sauce over.
• Bake 350 degrees for two hours, turning regularly.
• Remove lid for last half hour or to bake to your stickiness.