Twice-Cooked Five-Spice Lamb with Red Chiles

Name: Twice-Cooked Five-Spice Lamb with Red Chiles
Yield: 8 Servings
Ingredients: 6 large meaty lamb shanks (about 7 1/2 pounds); 2/3 cup sugar; 6 tablespoons plus 6 cups water, divided; 1 cup soy sauce; 1/2 cup black vinegar*; 1 (4-ounce) piece fresh ginger, peeled, sliced (about 2/3 cup); 12 whole star anise*; 8 large garlic cloves, peeled, crushed; 4 2-inch-long small dried red chiles*; 2 teaspoons Chinese five-spice powder*; green onions, thinly sliced on diagonal

By Corinne TrangPhotography by Pornchai Mittongtare

January 31, 2007

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Recipe notes