Recipe by Latchy
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.
Top Review by I'mPat
This was so good it had a bit of oomph with some sweetness and taste of sour and so easy to prepare. The sauce it produces is fantastic (the DM a women who usually says so to sauce of gravy, well I put it on her plate, there was none left when dinner was finished). I had 4 lamb shanks weighing aboout 300 grams each (not french cut) and even after an hour at 170C fan forced oven the meat was coming off the bone so I turned it down to 120 for the next hour and the result was succulent meat that was falling off the bone. Will think of Latchy every time I make this. Made for Bargain Basement.
- 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)
- Preheat oven to moderate.
- Dry fry, five spice, chili, cinnamon and star anise in a small saucepan until fragrant.
- Then add soy sauce, wine, tamarind, sugar, ginger, garlic, onion and water and mix well.
- Place lamb in a single layer in a large shallow baking dish and drizzle over the sauce mixture from the saucepan.
- Bake covered in a moderate oven, turning the lamb occasionally for about 2 hours or until the meat is falling off the bone.
- Remove lamb from the dish and keep warm while you skim any excess fat.
- Strain 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.
- If you are not on a diet serve with rice or mash potato.
- This could also be made in a large dutch oven on top of the stove.