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1
Measure flour and salt into a large plastic bag. If shanks are damp, pat dry with paper towels. Add 1 shank to bag. Shake to coat. Remove to a large platter. Repeat with remaining pieces. Save excess flour.
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2
Lightly coat a large wide saucepan with oil and set over medium-high heat. When hot, add 2 or 3 shanks. Brown on all sides, 3 to 4 minutes. Add oil as needed. If pan gets too hot, reduce heat to medium. Remove each shank to a large plate as it is browned. Repeat with remaining shanks.
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3
Meanwhile, slice onions in half. Place cut side down on cutting board and slice into thin strips.
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4
After removing shanks from pan, reduce heat to medium.
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5
Add onions, ginger and a little more oil.
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6
Stir often until onion softens, 3 to 4 minutes.
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7
Sprinkle with reserved flour mixture and stir until evenly mixed.
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8
Gradually stir in sherry. Using a wooden spoon, scrape up and stir in any brown bits from pan bottom.
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9
Stir in broth, teriyaki, chili flakes, sesame oil, star anise and mushrooms.
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10
Bring to a boil, stirring often.
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11
Return shanks to pan. Reduce temperature to medium-low.
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12
Cover and simmer, turning shanks occasionally, until tender and meat is almost falling from bone, approximately 3 hours. Serve with sauce drizzled overtop.
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13
Note: I use 1/2 cup fresh ginger and 2 teaspoons chili flakes. Port or marsala wine can be used instead of sherry. Enjoy!
