Preparation / Directions:
In a large pot, marinate the shanks by adding all the ingredients from the shanks to the sake or dry sherry. Marinate the meat for a couple of hours. Then add the 2 cups of water.
The liquid should just cover the meat and vegetables. Bring to a boil and simmer for 1 1/2 to 2 hours, until the meat is very tender. You could serve the shanks at this point, but grilling adds a little textural interest and a smoky flavor. Remove the shanks from the braising liquid and let them cool slightly.
Make the mayonnaise: combine in a small bowl all the mayonniase ingredients. Set aside.
Preheat the barbeque to medium-high or turn on the broiler and adjust the oven rack to 6 inches from the heating element. Grill the shanks for 3 minutes on each side or until slightly crisp. Serve them topped with a dab of the mayonnaise and, optionally, some of the braised vegetables. A little pile of kimchee would also be good.
If buffalo is unavailable, substitute with beef, veal or lamb shanks.