Asian Style Braised Lamb Shanks

Total Time
2hrs 20mins
Prep 20 mins
Cook 2 hrs

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..

Ingredients Nutrition


  1. 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.
  2. 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.
  3. Add the remaining ingredients, stir well and bring to the boil.
  4. 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.
  5. Check the seasonings and skim off any excess oil.
  6. Serve over mash (wasabi mash is good) or rice, with steamed green veg and lime wedges.
Most Helpful

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.

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.

The Flying Chef August 12, 2008