1/2 Photos of Five Spice Lamb Shank With Tamarind and Ginger
3 hrs 20 mins
The Flying Chef's Note:
This is a very healthy, yet delicious recipe. It is an alternative way to do lamb shanks other than in red wine and beef stock with herbs and vegetables. It is also low in fat and carbohydrates. You can up the carbs by serving this with steamed basmati rice if desired, I just served it with bok choy and gai larn (also known as Chinese broccoli).
My Private Note
Units: US | Metric
- 4 lamb shanks, or
- 8 french trimmed lamb shanks (these are smaller in size therefore you will need 2 per person)
- 1 cinnamon stick
- 1 teaspoon dried chili pepper flakes
- 1 1/2 teaspoons five-spice powder
- 2 star anise
- 1/2 cup chinese rice wine
- 50 ml soy sauce
- 2 tablespoons tamarind paste (I use TRS brand)
- 2 1/2 tablespoons brown sugar
- 3 teaspoons fresh ginger, grated
- 3 garlic cloves, chopped coarsely
- 1 cup water
- 600 g bok choy, ends chopped off
- 350 g gai lan, trimmed
- 1 1/2-2 teaspoons cornflour
- 1 tablespoon brown sugar, extra
- 1In a small heated fry pan, dry-fry chili, cinnamon, five spice and star anise, stirring, until fragrant.
- 2Combine spices with rice wine, sauce, tamarind, sugar, ginger, garlic and water in a medium jug.
- 3Place lamb in a baking dish and pour spice mixture over, cover dish with foil. You will bake lamb the entire time covered, just opening to turn lamb occasionally.
- 4Bake in oven 1 1/4 - 1 1/2 hours at 100°C, then turn up oven to 150°C and bake for a further 1 - 1 1/4hour, finally turn oven up to 180°C and bake for 30 minutes to 1 hour until lamb is falling off the bone.
- 5Boil or steam bok choy and gai larn separately until tender and drain.
- 6When lamb is done remove and wrap in foil to keep warm. Strain liquid into a saucepan and bring to boil over a medium heat. Add a little water to cornflour and add to sauce, stir until mixture thickens.
- 7I stated in ingredients 1 tablespoon, extra, of brown sugar, I have made this several times and sometimes I find it is fine as is and other times I find I need to add the extra sugar, so just taste test to see if you need this.
- 8This is a great recipe because once you have made the spice mixture to pour over lamb, that is just about it, you can just leave it to cook, with the only thing to remember, to turn the oven up at required times. The lamb comes out perfect every time so juicy and tender.
- 9To serve: Place a mound of steamed vegetables on plate, place lamb shank on top and drizzle sauce over.
- 10As I stated earlier to up carbs just serve with some steamed basmati rice.
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Nutritional Facts for Five Spice Lamb Shank With Tamarind and Ginger
Serving Size: 1 (1081 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 1946.6
- Calories from Fat 907
- Total Fat 100.8 g
- Saturated Fat 41.1 g
- Cholesterol 726.3 mg
- Sodium 1479.2 mg
- Total Carbohydrate 21.6 g
- Dietary Fiber 2.0 g
- Sugars 16.0 g
- Protein 217.5 g
The following items or measurements are not included: