1/1 Photo of Lamb Shanks in Five Spice, Tamarind & Ginger
2 hrs 20 mins
This is adapted from Pamela Clark's Low Carb - Low Fat Cookbook. If this is diet food, please give me more. I served this with some steamed choy sum.
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Units: US | Metric
- 2 teaspoons five-spice powder
- 1 teaspoon dried chili pepper flakes
- 1 cinnamon stick
- 2 star anise
- 1/4 cup soy sauce (60ml)
- 1/2 cup rice wine (125ml) or 1/2 cup dry sherry (125ml)
- 2 tablespoons tamarind paste
- 2 tablespoons grated palm sugar or 2 tablespoons brown sugar
- 40 g grated ginger (8cm piece)
- 3 garlic cloves, chopped
- 1 red onion, finely diced
- 1 1/4 cups water
- 8 french trimmed lamb shanks (about 1.6kg)
- 1Preheat oven to moderate.
- 2Dry fry, five spice, chili, cinnamon and star anise in a small saucepan until fragrant.
- 3Then add soy sauce, wine, tamarind, sugar, ginger, garlic, onion and water and mix well.
- 4Place lamb in a single layer in a large shallow baking dish and drizzle over the sauce mixture from the saucepan.
- 5Bake covered in a moderate oven, turning the lamb occasionally for about 2 hours or until the meat is falling off the bone.
- 6Remove lamb from the dish and keep warm while you skim any excess fat.
- 7Strain the sauce into a small saucepan and boil for about 2 minutes. Put lamb onto serving plates and pour sauce over and serve with green steam vegetable.
- 8If you are not on a diet serve with rice or mash potato.
- 9This could also be made in a large dutch oven on top of the stove.
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Nutritional Facts for Lamb Shanks in Five Spice, Tamarind & Ginger
Serving Size: 1 (709 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 1340.8
- Calories from Fat 607
- Total Fat 67.4 g
- Saturated Fat 27.6 g
- Cholesterol 484.2 mg
- Sodium 1363.3 mg
- Total Carbohydrate 21.4 g
- Dietary Fiber 2.2 g
- Sugars 10.3 g
- Protein 145.5 g
The following items or measurements are not included: