Braised Lamb Shanks with Chinese Angelica and Soy Sauce and Star Anise

Method

1. Heat oil in a large pot over medium heat.
2. Brown lamb shanks on all sides; set aside.
3. Add ginger, garlic, and star anise; sauté for 1 minute.
4. Return lamb to pot, add soy sauce, water, and sugar; bring to a simmer.
5. Cover and simmer for 1.5 hours, until lamb is tender.
6. Adjust seasoning and serve.
7. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.