By Chef Sam Choy
Prepared by Chef Scott Hiraishi at 2012 Taste of the Hawaiian Range
Chef du Cuisine, Sam Choy’s Kai Lanai
Keauhou Shopping Center, 808-333-3434, www.samchoy.com
3 lbs. lamb shank
1/2 cup vegetable oil
4 cloves of garlic
8 cups chicken stock
1/2 tsp. ground five star spice
1/2 cup Chinese parsley
5 Tbsp. dry sherry
2 Tbsp. brown sugar
1 finger fresh ginger root, sliced
5 Tbsp. shoyu
4 Tbsp. cornstarch blended well w/ 3 Tbsp. water for thicken
2 package sliders buns
- In a large stockpot brown lamb shank with garlic in vegetable oil. Cook until golden brown about 6-8 minutes over medium heat. Cover meat with chicken broth, and then add Five Star Spice, Chinese parsley, sherry, brown sugar, ginger and shoyu.
- Bring to a boil, then cover with foil and place in 350º oven. Braise for about I hour o! until tender. Remove lamb and strain stock. Set lamb aside and keep warm.
- Shred lamb off bone, bring strained stock to a boil and thicken with cornstarch mixture. Add thickened stock into shredded lamb and place into slider buns and enioy.