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    You are in: Home / Australian / Asian Style Braised Lamb Shanks Recipe
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    Asian Style Braised Lamb Shanks

    Average Rating:

    2 Total Reviews

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    • on March 31, 2009

      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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    • on August 12, 2008

      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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    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:

    five-spice powder

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