Recipe by JustJanS
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..
Top Review by I'mPat
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.
- 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
Directions See How It's Made
- 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.