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    You are in: Home / Recipes / Five Spice Lamb Shank With Tamarind and Ginger Recipe
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    Five Spice Lamb Shank With Tamarind and Ginger

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    • on April 15, 2011

      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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    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:

    five-spice powder

    star anise

    gai lan

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