1/3 Photos of Asian Style Braised Lamb Shanks
2 hrs 20 mins
A recipe from Bill Granger's Holiday Cookbook. I reduced the 5 spice to half a teaspoon as I find it a bit overpowering. Feel free to use the original full teaspoon if you want to..
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- 8 small lamb shanks
- plain flour, seasoned with salt and pepper (all purpose)
- 2 tablespoons olive oil
- 1 large onion, cut into thin wedges
- 3 garlic cloves
- 1 long red chile, seeded and finely chopped
- 2 teaspoons grated fresh ginger
- 1/2 teaspoon five-spice powder
- 400 g chopped tomatoes
- 3 tablespoons soy sauce
- 2 teaspoons brown sugar
- 1 1/2 cups low sodium chicken broth
- 1Dust the shanks in the seasoned flour, shaking off any excess. Heat half the oil in a heavy based pan over high heat and brown the lamb on all sides-this might need to be done in a couple of batches. Remove and set aside.
- 2Add the remaining oil to the pan and cook the onion for a 2-3 minutes. Add the garlic, chilli, ginger and five spice and cook stirring for 1-2 minutes until fragrant.
- 3Add the remaining ingredients, stir well and bring to the boil.
- 4Return the lamb to the pan, reduce the ehat to low and simmer covered for 1 1/2 hours or the meat is almost falling off the bone and very tender.
- 5Check the seasonings and skim off any excess oil.
- 6Serve over mash (wasabi mash is good) or rice, with steamed green veg and lime wedges.
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Nutritional Facts for Asian Style Braised Lamb Shanks
Serving Size: 1 (802 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 1343.0
- Calories from Fat 671
- Total Fat 74.5 g
- Saturated Fat 28.5 g
- Cholesterol 484.2 mg
- Sodium 1139.6 mg
- Total Carbohydrate 13.3 g
- Dietary Fiber 2.1 g
- Sugars 7.4 g
- Protein 146.9 g
The following items or measurements are not included: