I made this a couple of nights ago, it was very good. The sauces and spices used in this recipe go really well together, it makes for a delicious lamb shank recipe, a little different, from the more traditional beefy, veg lamb shanks. If you want to see more reviews or photo’s of this recipe click here.

Ingredients

2 Tablespoons plain flour
1/2 Teaspoon Chinese five spice powder
4 Lamb shanks
2 Tablespoons olive oil
1 Onion, finely chopped
4 Cloves garlic, 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

Method

1. Preheat oven to 180C (350F).

2. Combine flour and 5 spice powder in bag.

3. Toss shanks in the seasoned flour.

4. Heat oil over stove to medium heat in oven proof casserole dish.

5. Brown shanks in oil on all sides.

6. Transfer to plate and set aside.

7. Add onion, garlic and chili to the same oven proof casserole dish and cook until onion softens.

8. Add stock, vinegar, sauces, spices and lamb, bring to boil.

9. Cover and place in oven for 1 1/2 hours.

10. Remove from oven and strain sauce into saucepan.

11. Combine cornflour with a little cold water.

12. Stir into the sauce and bring to boil.

13. Cook until thickened.

14. Poor over shanks.

15. This is nice served on wasabi mashed potatoes.

I Served mine on a bed of bok choy, topped with wasabi mashed potato and placed the shank on top of that.

All photo’s taken by me unless otherwise stated.