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Photo of Thai-infused lamb shanks with Asian greens by WW

Thai-infused lamb shanks with Asian greens

Total Time
2 hr 45 min
15 min
2 hr 30 min
You’ll love our ginger and chilli lamb shanks. Served with steamed choy sum and fragrant brown rice, they’re a new classic


Chinese five spice

2 tsp, powder

Dried chilli flakes

1 tsp, dried

Cinnamon quill

1 whole, halved

Star anise

1 individual

Soy sauce

cup(s), light

Sake or Japanese rice wine

cup(s), (Chinese)

Tamarind puree

2 tbs

Raw sugar

1 tbs, (palm), grated

Fresh ginger

20 g, (4cm piece), grated


2 clove(s), chopped coarsely

Lamb shank meat, off the bone, raw

640 g, (4x250g) French-trimmed

Choy sum

1 bunch(es), cut into 8cm lengths

Snow peas

150 g

Sugar snap peas

150 g

Pulp, tamarind

1 tsp


  1. Preheat oven to 170°C or 150°C fan-forced. Cook five spice, chilli, cinnamon and star-anise in small non-stick frying pan, stirring for 1 minute or until fragrant. Combine spices with soy sauce, rice wine, tamarind, sugar, ginger, garlic and 1¾ cups (430ml) water in medium jug.
  2. Place lamb in a single layer in a large shallow baking dish. Drizzle spice sauce over lamb. Bake, covered, turning occasionally, for 1 hour 30 minutes. Uncover and bake, turning occasionally, for a further 1 hour or until meat starts to fall off the bone. Remove from oven and discard cinnamon stick and star-anise.
  3. Meanwhile, either boil, steam or microwave separately choy sum, snow peas and sugar snap peas until tender, then drain. Serve Thai-infused lamb shanks with greens on the side.


SERVING SUGGESTION: ½ cup cooked brown rice.TIP: You can purchase lamb shanks from major supermarkets and butchers, either ‘French-trimmed’ or untrimmed. French trimmed is when all the meat and fat is removed from one end of the bone, making it easier to pick up and more appealing for presentation. The fat is also trimmed from the meaty end of the shank.