Braised Chinese lamb shanks

This recipe brings together Tasmanian lamb shanks with the warming flavours of Chinese five spice, ginger, and star anise. Slow-braised until meltingly soft, it's a comforting dish perfect for cooler nights.

At a glance

3 hour 30 minutes

Ingredients

4 lamb shanks (approximately 250gm each)
¼ cup (40g) plain flour, seasoned
2 tbsp Chinese 5 Spice powder
2 tbsp vegetable oil
4cm piece fresh ginger, peeled, thinly sliced
2 garlic cloves, thinly sliced
2 green onions, cut into 4cm lengths
1 large carrot, diced
1 small dried chilli (optional)
2 star anise
2 tbsp light soy sauce
1L (4 cups) salt-reduced beef stock
Steamed Asian greens, jasmine rice, red chilli, thinly sliced, coriander sprigs, to serve

Method

Pat lamb dry with a paper towel. Place flour and Chinese 5 spice in a large snap lock bag, add lamb and toss to coat.Heat half the oil in a large casserole dish over medium-high heat and cook shanks, in 2 batches if necessary, for 6-8 minutes or until browned all over. Remove shanks from the pan and set aside.
Add remaining oil to the same casserole dish, heat over medium-low heat and add ginger and garlic. Cook for 1 minute. Add onions and carrots and cook for a further 2-3 minutes. Add chilli (if using), star anise, soy and beef stock. Return shanks to the pan and bring to the boil, adding water, if necessary, to completely cover the shanks.Reduce heat to a low simmer, cover and cook for 2 ½ -3 hours or until lamb is tender and falling off the bone.
Serve shanks with braising liquid and vegetables, Asian greens, rice, chilli, green onions and coriander.

Original Recipe – Australian Lamb