Braised Wild Boar Shanks with Sweet Soy and Star Anise

1. 1

   In a very large skillet, heat the oil.

2. 2

   Add the boar shanks in a single layer and cook over moderately high heat, turning occasionally, until browned, about 10 minutes.

3. 3

   Transfer the shanks to a large enameled cast-iron casserole or Dutch oven.

4. 4

   Add the garlic, star anise, cloves and cinnamon sticks to the skillet and cook over low heat, stirring occasionally, until fragrant, about 1 minute.

5. 5

   Add the water, soy sauce, kecap manis and sugar and scrape up any bits stuck to the pan.

6. 6

   Pour the liquid into the casserole and bring to a boil.

7. 7

   Simmer over low heat, partially covered, until the meat is tender and nearly falling off the bone, about 2 hours; turn the shanks occasionally.

8. 8

   Transfer the shanks to shallow bowls and strain the broth.

9. 9

   Spoon off as much fat as possible.

10. 10

    Serve the shanks with rice and cilantro and spoon some of the fragrant broth on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.