Serious Eats: Recipes

Soy-Braised Lamb Shanks

[Photograph: John Kernick]

One look at this recipe for Soy-Braised Lamb Shanks and it's clear that they're from Jean-Georges Vongerichten: you've got your French technique, your palate of Asian ingredients, and even a splash of Gewürztraminer, a wine indigenous to Vongerichten's birthplace, Alsace.

Adapted from Home Cooking with Jean-Georges, these long braised shanks balance meaty savoriness with a bright acidity from lemongrass, champagne vinegar, chiles, Asian pears, and Gewürztraminer, taking them worlds away from your usual cold weather braise. Vongerichten likes to take this brightness a step further by serving the lamb shanks with a crisp-spicy salad of green apples and celery dressed with a bracing jalapeño purée.

As always with our Cook the Book feature, we have five (5) copies of Home Cooking with Jean-Georges to give away this week.

Adapted from Home Cooking with Jean-Georges by Jean-Georges Vongerichten. Copyright © 2011. Published by Clarkson Potter. Available wherever books are sold. All Rights Reserved

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