- Season lamb with rub and let sit overnight.
- Roast on a cookie sheet in preheated 425 degree oven for 15 minutes. Remove lamb and lower heat to 300 degrees.
- Transfer lamb to an oven safe vessel with a lid. Add onion, carrot, wine, kekap manis, bay leaf and stock.
- Cover and braise in a 300 degree oven for about 4 hours. (not convection)
- Check the lamb after 3 hours. If it is tender enough for a butter knife to penetrate, then it is ready. Keep checking at 30 minute intervals until done.
- Remove lamb, let cool and then remove the meat from the bone (shred). Strain the liquid, remove the fat and then reduce for your sauce.
- Prepare quick grits according to the package.
- To ﬁnish, stir in the butter with vigorous strokes. Add scallions and adjust seasoning with salt and pepper.
- Super easy! Steam the bok choy for about 5 minutes.
- In a non stick saute pan, saute the bok choy in canola oil. Saute cut side down until slightly brown. (remember… brown = ﬂavor)
- Season with salt and serve with the grits, lamb shank with the sauce drizzled on top.
- 4 lamb shanks
- 4TBS Just Cook Foods Herbed Coffee Rub
- 1 onion, quartered
- 2 medium carrots, cut into 2 inch pieces
- 1 cup red wine
- 2TBS Kecap Manis (Indonesian Soy Sauce) Or, substitute 1TBS soy and 1TBS molasses.
- 1 bay leaf
- 2 cup beef or chicken stock
- 1 cup quick grits (Anson Mills is best)
- 2 1/2 cups of water
- 3TBS unsalted butter
- 1 bunch of scallions, sliced thin (both the green and the white)
- salt and pepper to taste
- 6 baby bok choy, cut in 1/2 and rinsed
- 1TBS canola oil
- salt to taste