Braised Chinese Lamb Shanks
Feel the warmth of hearty lamb shanks with the exotic spices and flavours of China.
15 minutesPrep Time
3 hoursCooking Time
3Servings
Shop Ingredients
Makes 3 servings4 Lamb Shanks
1/4 Tablespoon of Olive Oil
1/4 Cup of Plain Flour
2 Tablespoon of Chinese 5 Spice Powder
2 Tablespoon Vegetable Oil
4cm piece of Fresh Ginger
2 Garlic Cloves
2 Green Onions
1 Large Carrot
1 Small Dried Chilli
2 Star Anise
2 Tablespoon of Light Soy Sauce
1l of Salt Reduced Beef Stock
Directions
- Pat lamb dry with paper towel. Place flour and Chinese 5 spice in a large snap lock bag, add lamb and toss to coat.
- Heat half the oil in a large casserole dish over medium-high heat and cook shanks, in 2 batches, if necessary, for 6-8 minutes or until browned all over. Remove shanks from pan and set aside.
- Add remaining oil to same casserole dish, heat over medium-low heat and add ginger and garlic. Cook for 1 minute. Add onions and carrots and cook for a further 2-3 minutes. Add chilli (if using), star anise, soy and beef stock.
- Return shanks to the pan and bring to the boil, adding water, if necessary, to completely cover the shanks.
- Reduce heat to a low simmer, cover and cook for 2 ½ -3 hours or until lamb is tender and falling off the bone.
- Serve shanks with braising liquid and vegetables, Asian greens, rice, chilli, green onions and coriander.