• 3 – 4 lb. bone in sandhill crane legs (3-4 birds)
• Oil for cooking
• 1 bunch green onions, roughly chopped (reserve tops for garnish)
• 4 garlic cloves, smashed with back of knife or mortar and pestle
• 1” knob of fresh ginger, minced
• 10 oz. fresh shiitake mushrooms
• 1/2 cup rice wine vinegar
• 3/4 cup ponzu or light soy sauce
• 3 cup stock, extra if needed
• 2 tbsp. honey
• 2 tbsp. peanut butter
• 1/4 cup peanuts
• Cilantro

Preheat oven to 300 degrees.Prep the meat by patting very dry with paper towels. If keeping the calves, cut in half at the joint so that they fit in your dutch oven/pot.Heat a tbsp. of cooking oil in a large dutch oven over high heat. Brown the thighs on each side, working in batches as necessary. Remove, drizzle in another tablespoon of oil, and add the mushrooms. Sauté for several minutes until they begin to brown and add garlic, ginger and green onions. Cook for an additional minute until fragrant and pour in the vinegar to deglaze, scraping up bits at the bottom. Pour in the soy sauce, stock, honey, and peanut butter. Stir until the peanut butter is dissolved and bring to a simmer.Return the crane thighs to the pot, making sure there is enough liquid to cover most of the meat. Cover with a lid and transfer directly to the oven. Allow the thighs to braise for several hours until meat begins to slide off bones (4+ hours). Check periodically. If low on liquids, add more stock as necessary to keep from drying out. If there is too much liquid, remove the lid towards end of cooking to reduce.To serve, sprinkle with peanuts and garnish with green onion tops and fresh cilantro.