Active ingredients: 1 bottle of Chinese beer ,2 teaspoons brown sugar,1/ 2 teaspoon g cinnamon,1 cinnamon stick,1 teaspoon Extra Virgin Olive Oil,2 teaspoons five spice powder, divided,1 tablespoon flour (or 1 T cornstarch dissolved in a little water),2 garlic cloves, minced,2 teaspoons chopped ginger,4 whole lamb shanks, lime juice, if needed,1 teaspoon red pepper flakes (1 tablespoon if you like it spicy),3 teaspoons Chinese rice red wine, salt & pepper, cup soy sauce,1 star anise pod,2 teaspoons tamarind concentrate *
Instructions: Heat big frying pan over med-hi heat with oil., Combine salt, pepper, 1 T five-spice and ground cinnamon in small bowl., Rub mix onto lamb shanks., Sear lamb shanks on each side till nicely browned and eliminate from pan, put on plate and sit aside., Preheat oven to 225 F., Toast cinnamon stick, chili flakes, remaining five-spice, & star anise pod in a small skillet., Blend with Chinese rice wine, soy, tamarind concentrate, brown sugar, ginger, garlic, beer., Organize seared lamb shanks in big dutch oven, put spice mixture over., Cover., Place dutch oven in oven and braise for 1 1/4 hr., Increase heat to 300 and braise another 1 1/4 hr., Boost heat once again to 350 F and braise another 45 minutes– 1 hour, until meat is falling off the bone., Remove from oven, and keep warm., Pressure braising juices into another pot., Add 1 T flour and bring to a boil., Reduce to low and simmer up until sauce is thickened., Season to taste with salt and pepper and refresh with lime juice if desired., Optional: if preparing lamb shanks ahead of time, location shanks and thickened braising liquid back into dutch oven and cool approximately 3 days., Reheat over medium, skimming any fat that has accumulated., Serve shanks with thickened sauce and your picked sides.