Braised Lamb Shanks With Fish Sauce

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 kaffir 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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