1 Review

The smell alone as it was cooking was so inviting. I used 4 lamb shanks defrosted from the freezer and they each weighed between 350g to 370g so used the upper end of the cooking time and when serving they did look overcooked but the meat was falling of the bone and succulent to taste, you could cut it with a fork it was so tender and oh so full of flavour, I cut the sugar back to 1 tablespoon as I don't like sweet but that was enough for me/us and really bought out the flavour of the star anise and the tamarind (word of warning if your pan is a little too hot when you fry of the spices they really assault the nostrils whoo hoo). I served with mashed sweet potatoe and green beans (using Snappy Green Beans by Sydney Mike). Thank you The flying Chef for a fantastic recipe, made for Aussie/Kiwi Swap #51 April 2011.

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I'mPat April 15, 2011
Five Spice Lamb Shank With Tamarind and Ginger