Slow-cooked Asian-style lamb shanks
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Prep Time
20 mins
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Cook Time
2 hrs
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Servings
4
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Cuisine
Asian
Slow-cooked Asian-style lamb shanks
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A delicious slow-cooked Asian-style lamb shank recipe.
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Ingredients
- 4 large lamb shanks or 6 small ones
- olive oil
- 1 onion dice
- 2 star anise pods
- ½ tsp five spice
- 1 Tbs flour Use 2 tablespoons when making this in an Instant Pot
- 500 ml beef stock (1/2 cup if you are making the shanks in an Instant Pot)
- 1 Tbsp finely grated fresh ginger
- 1 Tbs minced garlic about 3 – 4 cloves
- 4 Tbsp honey or brown sugar
- 4 Tbsp soy sauce
- Juice from 1 orange about 80ml (or clementine)
- Pinch of chilli or more if you like heat
Instructions
- Preheat the oven to 170C / 338F.
- Heat a glug of olive oil in a lidded oven-proof casserole or non-stick frying pan. Season the lamb shanks with salt and pepper and brown on all sides until golden. Remove and set aside.
- Wipe the pan to remove any burned bits and excess oil.
- Heat another glug of olive oil (about 2 Tbsp) in the pan and sauté the onions until translucent – about 4 minutes. Add the five spice and cook until fragrant.
- Mix the stock, ginger, garlic, honey, and soy in a jug. Juice the orange.
- Add the flour to the onions and five spice and cook until thickened. Add ¼ of the stock mix to deglaze and stir until thickened. Slowly add the rest of the stock and then the orange juice.
- Add the lamb shanks back into the pan with the meaty side submerged in the liquid and put a Iid on the pot (or transfer to a casserole dish and seal with foil). Bake in the oven for 1.5 – 2 hours depending on the size of the shanks. Small shanks will be fall-off the bone ready at around 1.5 hours. Check and just keep cooking until this stage.
- Serve with mashed potatoes and cooked greens such as bok choi, tender stem broccoli or green beans.
- *add 2 tsp of wasabi to your mashed potatoes to make wasabi mash
Notes
- This dish can be made in advance and reheated.
- You can make this in the oven or in an Instant Pot.
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