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Lamb Shanks with Cumin


Lamb Shanks with Cumin
3 Tablespoons corn or another vegetable oil
3 small to medium-sized lamb shanks (about 1½ pounds)
6 whole garlic cloves
1/2 cup mushroom soy sauce
1/2 cup Chinese rice wine
1 Tablespoon sugar
1 teaspoon ground black pepper
2 to 3 Tablespoons whole cumin seeds
2 whole coriander seeds
2 Tablespoons cornstarch mixed with one tablespoon cold water
1. Heat oil in a heavy pot and fry the lamb shanks, one at a time, until they are brown on all sides.
2. Add garlic, mushroom soy, rice wine, sugar, black pepper, and the cumin and coriander seeds, and a cup of cold water. Bring to the boil, then reduce the heat, return the lamb shanks to the pot, and cover it.
3. Simmer for two hours covered, then uncover and simmer another half to one hour or until the lamb falls off the bones when touched with a fork. When it does, remove the lamb from the liquid, and allow it to cool somewhat.
4. Return the lamb to the pot., bring the liquid to the boil and be sure the lamb is hot. Add the cornstarch mixture and allow it to thicken, and then serve.

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