Lamb Shanks In Five Spice, Tamarind & Ginger

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 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 (125ml) or 1/2 cup dry (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)

Recipe

• 1 preheat oven to moderate.
• 2 dry fry, five spice, chili, cinnamon and star anise in a small saucepan until fragrant.
• 3 then add soy sauce, , tamarind, sugar, ginger, garlic, onion and water and mix well.
• 4 place lamb in a single layer in a large shallow baking dish and drizzle over the sauce mixture from the saucepan.
• 5 bake covered in a moderate oven, turning the lamb occasionally for about 2 hours or until the meat is falling off the bone.
• 6 remove lamb from the dish and keep warm while you skim any excess fat.
• 7 strain the sauce into a small saucepan and boil for about 2 minutes. put lamb serving plates and pour sauce over and serve with green steam vegetable.
• 8 if you are not on a diet serve with rice or mash potato.
• 9 this could also be made in a large dutch oven on top of the stove.