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We loved it though I would add a 1/2 teaspoon of the five spice to the flour to up the flavour there (we really like our 5 spice - the 1/2 teaspoon was not enough for us - personal preference). At the end I removed the shanks and added a couple of teaspoons of corn flour/cornstarch with some water to thicken the sauce and returned the shanks to coat and then served over rice and steamed vegetables. There was plenty of sauce. Thank you Jan for another really great lamb shank recipe, made for Recipe Swap #26 March 2009 - Aussie forum.

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I'mPat March 31, 2009

This was a recipe I have had saved for a while now to make but could not get lamb shanks. I was missing out this is excellent. I did change amounts slightly and compensated for what I had on hand. I didn't have chicken broth so I added 2 cups of water and about 11/2 Teaspoons of chicken stock granules. I served as suggested with wasabi mashed potatoes and Asian vegetables. It was absolutely gorgeous and the whole family raved about this one, my 14 year old son could not praise it highly enough. A definite keeper and highly recommend trying.

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The Flying Chef August 12, 2008
Asian Style Braised Lamb Shanks