Tasty Lamb Shanks
photo by Leggy Peggy
- Ready In:
- 1hr 20mins
- 2 tablespoons plain flour
- 1⁄2 teaspoon Chinese five spice powder
- 4 lamb shanks
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 4 garlic cloves, crushed
- 1 teaspoon chili flakes
- 1 liter beef stock
- 2 tablespoons red wine vinegar
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 teaspoon hoisin sauce
- 1 teaspoon szechwan pepper, crushed
- 2 star anise
- 1 cinnamon stick
- 2 teaspoons cornflour
- Preheat oven to 180C (350F).
- Combine flour and 5 spice powder in bag.
- Toss shanks in the seasoned flour.
- Heat oil over stove to medium heat in oven proof casserole dish.
- Brown shanks in oil on all sides.
- Transfer to plate and set aside.
- Add onion, garlic and chilli to the same oven proof casserole dish and cook until onion softens.
- Add stock, vinegar, sauces, spices and lamb, bring to boil.
- Cover and place in oven for 1 1/2 hours.
- Remove from oven and strain sauce into saucepan.
- Combine cornflour with a little cold water.
- Stir into the sauce and bring to boil.
- Cook until thickened.
- Pour over shanks.
- This is nice served on wasabi mashed potatoes.
Questions & Replies
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Very, very tasty lamb shanks, indeed! If this recipe is any indication of the food you serve at home -- can I come and live at your house? We all loved this divine dish. So easy to make and so delicious to eat. Our only change was to use 4 teaspoons of cornflour (cornstarch) to thicken the sauce. True comfort food. Thanks.
I cook Lamb shanks often and have a ton of recipes both my own and others, this will definitely be going into my top recipes for ways to cook shanks. My hubby came out of his office, to ask "what is that wonderful smell." " What I'm hoping will be a wonderful dinner." Well it was wonderful, shanks came out juicy and tender, with so much flavour. The sauce was outstanding, all the ingredients go together so well and create such yummy flavours. I served mine with braised bok choy and wasabi mashed potato, as jan had said you served yours, great combination and one I will be making over and over. Thanks for sharing Jewelies
I thought I might try this with pork shanks when I saw the ingredients. I got 2 pork shanks (no bone) that weighed 500g each. I then followed the recipe almost exactly except for using less chili and cooking it slightly longer. The shanks were incredibly tender and tasty and fragrant. I served them on jasmine rice with chinese steamed vegetables. We had about 2 serves left over and a lot of sauce. This will be a standard winter dish for our family.
We loved this, but it has SUCH an unusual flavour. I've really never had anything quite like it. It's very savoury, unlike a Thai curry, which is slightly sweet, but it's aromatic like a Thai curry. The flavour is beautifully rich and complex and the lamb was the tenderest I've ever eaten. I made it almost exactly as written except I used 1 teaspoon sambal oelek instead of chilli flakes, and, as I couldn't get whole star anise, I used 1/2 teaspoon of the powdered variety. I also found I needed 4 teaspoons of cornflour to thicken the sauce. I added one small step. After I poured removed the shanks and poured the sauce into a pan for thickening, there was a bit too much oil floating on top. So, I wadded up some paper towel and soaked up the excess oil before continuing. I served the shanks with mashed potatoes and a steamed green vegetable and it was just heavenly. Four big shanks, cut in half, made plenty for eight serves for us. Thanks Jewelies. Another good one!