Sweet, Adobo-style Lamb Shanks
Lamb is one of my favorite meats although I must admit I seldom cook it at home. I usually just enjoy it when I eat out at restaurants. Among my favorites: Mongolian lamb and Lamb Masala. For some reason, the thought of cooking lamb at home is very intriguing, as if it is a feat that only professional chefs can be successful at. Well, I have just made a conscious decision to cook more lamb at home, starting with this recipe of adobo-style lamb shanks. Lamb meat is not as readily available in the Philippines. Otherwise, lamb adobo would be a favorite everyday meal in restaurants and households.
2 pcs. lamb shanks (about 1 1/2 lbs)
6 cloves garlic, peeled and crushed
1 cup sliced button mushrooms
1/2 cup soy sauce
1/2 cup white vinegar
1/3 cup Michiu rice cooking wine
3 tbsps brown sugar
Ground pepper to taste,
1 cup sweet potato, crinkle cut
1 cup baby bok choy, thinly sliced
2 cups water
Place lamb shanks in a large pan or wok. Add garlic, soy sauce, vinegar, pepper, sugar, rice wine and 1 cup water. Bring to a boil. Reduce heat to medium low and cover. Cook for about an hour. (If necessary, add more water to prevent the mixture from drying up). Add mushrooms and cook for another two minutes. Remove from heat and set aside. In a small pan, bring 1 cup water to a boil. Add sweet potatato and cook for about three minutes. Reduce heat to low and cook for two more minutes. Using a slotted spoon or spatula, remove sweet potato and place on a bowl to set aside. Using the same pan and remaining liquid, add bok choy and cook on low heat for just one minute. Remove from heat, drain and set aside. Place lamb shanks on a serving place, topping them with the mushrooms and sauce. Serve with sweet potatoes and bok choy on the side.