Name: Braised Lamb Shanks with Fish Sauce
Yield: 4 Servings
Ingredients: 12 garlic cloves, 6 smashed, 6 finely chopped; 4 16-ounce lamb shanks, excess fat and silver skin trimmed; ½ cup fish sauce, divided; plus more for serving (optional); ¼ cup vegetable oil; 5 medium shallots, thinly sliced; 2 tablespoons finely chopped cilantro stems; 6 dried bird chiles; 4 Makrut lime leaves or 2 teaspoons finely grated lime zest; 2 bay leaves; 4 cups homemade chicken stock or low-sodium chicken broth; 2 large fennel bulbs, quartered; 8 ounces small carrots, scrubbed, or larger carrots, scrubbed, cut into 3-inch pieces; 1 cup cilantro, Thai or sweet basil, and/or celery leaves, divided

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Michael Graydon & Nikole Herriott

Where most chefs used to just reach for kosher salt, there are now many paths to savory goodness.

Recipe notes