Thai-infused lamb shanks with Asian greens
3
Points®
Total time: 2 hr 45 min • Prep: 15 min • Cook: 2 hr 30 min • Serves: 4 • Difficulty: Easy
You’ll love our ginger and chilli lamb shanks. Served with steamed choy sum and fragrant brown rice, they’re a new classic
Ingredients
Chinese five spice
2 tsp, powder
Dried chilli flakes
1 tsp, dried
Cinnamon quill
1 whole, halved
Star anise
1 individual
Soy sauce
⅓ cup(s), light
Sake or Japanese rice wine
⅓ cup(s), (Chinese)
Tamarind puree
2 tbs
Raw sugar
1 tbs, (palm), grated
Fresh ginger
20 g, (4cm piece), grated
Garlic
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
Instructions
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.
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