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This was a recipe I have had saved for a while now to make but could not get lamb shanks. I did change amounts slightly and compensated for what I had on hand. I didn’t have chicken broth so I added water and about 11/2 Teaspoons of chicken stock granules. I served as suggested with wasabi mashed potatoes and Asian vegetables. It was absolutely gorgeous and the whole family raved about this one, my 14 year old son could not praise it highly enough.
If you have been keepin
g up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
8 Small lamb shanks
Plain flour, seasoned with salt and pepper (all purpose)
2 Tablespoons olive oil
1 Large onion, cut into thin wedges
3 Garlic cloves
1 Long red chile, seeded and finely chopped
2 Teaspoons grated fresh ginger
1/2 Tteaspoon five-spice powder
400g Chopped tomatoes
3 Tablespoons soy sauce
2 Teaspoons brown sugar
11/2 Cups low sodium chicken broth
Method
1. Dust the shanks in the seasoned flour, shaking off any excess. Heat half the oil in a heavy based pan over high heat and brown the lamb on all sides-this might need to be done in a couple of batches. Remove and set aside.
2. Add the remaining oil to the pan and cook the onion for a 2-3 minutes. Add the garlic, chilli, ginger and five spice and cook stirring for 1-2 minutes until fragrant.
3. Add the remaining ingredients, stir well and bring to the boil.
4. Return the lamb to the pan, reduce the heat to low and simmer covered for 1 1/2 hours or the meat is almost falling off the bone and very tender.
5. Check the seasonings and skim off any excess oil.
6. Serve over mash (wasabi mash is good) or rice, with steamed green veg and lime wedges.
I served with wasabi mash and Asian greens, to me perfect, so serve with personal choice.
All photos taken by me unless otherwise stated.
I made 2 dishes last night these and also tender ribs which I will be posting shortly they were both great. I just served them with a nice side salad as it had been such a hot day and it was nice and cooling to have these served with salad. I was only cooking for 3 so I did 10 wings cut in half and 5 large ribs chopped in half to make 10 and this perfect for us, so just adjust for how many you are serving. If you wanted to make these for 4 and were not making ribs as well I would allow for 3 wings per person, so a total of 12 chopped in half and I would make some stir fried rice to accompany. The sauce ingredients I have listed below would be plenty for the extra chicken. If serving with other Asian dishes 12 wings would be about right for 6 people and this would also be the case if serving as a stater with no rice. It really just depends in appetites so adjust accordingly. If you want to see my tender pork spare ribs recipe click here.If you have been keeping up with the progress of my beautif
ul handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.Ingredients
12 Chicken wings, cut in half, tips removed if not already
5 Whole dried shiitake mushrooms, soaked in water to soften
2 Tablespoons peanut oil
2 Green onions, finely chopped
2 Teaspoons fresh ginger, grated
2 Tablespoons soy sauce
2 Tablespoons dry sherry
1 Tablespoon sugar
1/2 Teaspoon five spice powder
1 Cup water
2 Teaspoons cornflour
250 Bean sprouts (optional to serve chicken over)
Method
1. Drain mushrooms, squeeze out excess water, discard stems and slice caps.
2. Heat oil in a wok until it just reaches smoking point, add chicken, onions and ginger. Stir fry until chicken just changes colour, add soy sauce, sherry, sugar, five spice powder and water.
3. Turn down the heat and cook gently about 15-20 Min’s until chicken is cooked through, add mushrooms, stir fry a few minutes more.
4. While chicken is cooking, if making bean sprouts heat a small amount of oil in another pan, cook, turning and stirring occasionally until sprouts are just soft.
5. Remove chicken from wok and keep warm, mix a little water with corn flour add to sauce and stir until mixture boils and thickens.
To Serve: Place sprouts on a serving platter top with chicken and pour sauce over, serve immediately. Garnish with extra green onions if so desired.
All photos taken by me unless otherwise stated.
