Recipe courtesy of Brian Hill
Episode: Challah Back
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2 hr 30 min
30 min
2 hr
6 servings



Preheat the oven to 400 degrees F.

Line a large roasting pan with aluminum foil. Rinse the lamb shanks, pat dry and put them into the lined roasting pan.

Mince 8 cloves of garlic. Reserve 1 tablespoon for the sauce. Coat the lamb shanks with olive oil, garlic, salt and pepper, to tastes. Pour in about 2 cups chicken stock, cover the pan with foil and roast for 1 1/2 hours.

Meanwhile, add the sesame oil a 10-quart saucepan, over medium heat and add the remaining tablespoon of garlic. Put on medium heat and let the garlic brown slightly. Add the mushrooms, stir and cook until the aroma starts to release, about 5 minutes. Stir in the sesame seeds, remaining chicken stock and salt, to taste. Simmer for about 30 minutes.

Remove the shanks from the oven. Ladle about 1 cup of the broth into each serving bowl and top with a lamb shank. Serve hot.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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