Rose Reisman Hoisin Lamb Shank with Edamame Salad

A delicious Asian-infused lamb shank is a fantastic pair for my colourful edamame salad.

INGREDIENTS
4 lamb shanks

Hoisin Sauce
3 Tbsp hoisin sauce
2 Tbsp low-sodium soy sauce
2 Tbsp rice vinegar
1½ Tbsp brown sugar
1 tsp sesame oil
1 tsp finely chopped garlic
½ tsp finely chopped ginger
Edamame Salad
3 cups frozen shelled edamame
1 cup corn
½ cup diced water chestnuts
½ cup diced red bell pepper
¼ cup chopped green onions
¼ cup chopped cilantro

INSTRUCTIONS
1. Hoisin Sauce: Combine the hoisin sauce, soy sauce, rice vinegar, brown sugar, sesame oil, garlic and ginger in a small bowl.
2. Preheat oven to 325 F. Pour sauce in baking dish and place lamb shanks over top. Cover tightly and roast for 3 hours, turning lamb occasionally until meat is tender.
3. To make the salad Boil the edamame just until bright green, approximately 3 minutes. Drain and rinse with cold water. Set aside
4. In a nonstick skillet sprayed with the vegetable oil, sauté the corn just until browned, approximately 5 minutes. Add to the edamame along with the water chestnuts, bell pepper, green onions and cilantro.
5. Place salsa onto a large serving platter and place the lamb over top. Garnish with fresh cilantro.
NOTES
Serves 4

Nutritional Information per Serving
Calories 560
Fat 16g
Saturated Fat 3.5g
Cholesterol 145mg
Sodium 770mg
Carbohydrate 39g
Fibre 7g
Protein 61g