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..
- 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
- Dust 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.
- Add 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.
- Add the remaining ingredients, stir well and bring to the boil.
- Return 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.
- Check the seasonings and skim off any excess oil.
- Serve over mash (wasabi mash is good) or rice, with steamed green veg and lime wedges.