Instructions: Choose a heavy-lidded casserole that will hold lamb shanks in one layer. In it, heat oil over medium-high heat until it shimmers slightly, and add onions.

Cook, stirring occasionally, until onions are soft and lightly golden brown.

Push onions to one side and add lamb shanks. Brown shanks lightly as evenly as possible. Then add tomato and let cook for a few minutes, until oil turns red and sizzles rather than boils. Add bourbon and let mixture boil until liquid is thick and somewhat syrupy and alcohol odor diminishes. Add water to barely cover meat. Add peppercorns, star anise and salt. At this point, the sauce should be slightly undersalted because it will become more concentrated as it evaporates.

Bring to boil; then cover and turn heat to low. Simmer gently for about 2 hours.

When a fork goes into the meat easily, but before the meat falls off the bone, uncover the casserole. Continue cooking at slow simmer so sauce will thicken by evaporation. Also around this time, add turnips. Tender white turnips the size of a small apple need only about 20 minutes cooking, but big old half-purple ones may take 30 or 40 minutes. The goal is to reduce the liquid to 2 or 3 cups of rich gravy at the same time that turnips become soft and pillowy, but not disintegrating. Serve with rice or couscous.

Note: Sichuanese peppercorns and star anise are found in Chinese groceries and specialty stores. You can substitute 1 teaspoon of five-spice powder, which is more widely available and often contains both spices.

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