Gradual cooked Asian-style lamb shanks

These slow-cooked Asian-style lamb shanks are my new favorite lamb shank recipe. The orange & honey add a touch of sweetness. There’s an umami depth of flavour from the meat inventory and soy. The aromatics from the garlic, chilli, ginger and 5 spice carry this dish to flavour city.

Pink wine braised lamb shanks have all the time been my favorite.  I couldn’t think about them getting any higher. I’m going to be hard-pressed to determine which recipe to decide on subsequent time I make this dish.

Cooking lamb shanks slowly till they fall off the bone is one of the best ways to prepare dinner them. I really like that this recipe is so hands-off. Excellent for a gradual day when the pot can bubble away within the oven, and you will get on doing one thing else.

I’ve made this within the oven, however this recipe might be tailored to go well with an On the spot Pot as per my purple wine lamb shanks recipe.

I like to serve these Asian-style lamb shanks with mashed potatoes. Cooked greens equivalent to bok choi, tender stem broccoli or beans are a should too. Add wasabi to the mash to offer it a spicy edge if you happen to like.

I developed this recipe for Haute Cabrière. It pairs so nicely with their Arnim Household Reserve Pinot Noir 2019.

What to serve with these slow-cooked Asian-style lamb shanks?

• Bok choy and mushrooms with a miso dressing
• Mashed potato or wasabi mash.
• Steamed broccoli or broccolini, asparagus, sugar snap peas or mange tout.
• Caramelised wedges of orange or clementines.
• Contemporary coriander (cilantro).

You may additionally like:

Lamb shanks with purple wine & rosemary

Lamb shank pie

Herb-crusted roast rack of lamb

Lamb pie with mint & peas

Grilled lamb chops with rosemary & garlic

Print

Gradual-cooked Asian-style lamb shanks

A scrumptious slow-cooked Asian-style lamb shank recipe. 

• Creator: Sam Linsell
• Prep Time: 20 minutes
• Cook dinner Time: 2 hours
• Complete Time: 2 hours 20 minutes
• Yield: 4
• Class: Meat Most important Course
• Technique: Braising
• Delicacies: Asian

4 giant lamb shanks or 6 small ones

Olive oil

1 onion, cube

2 star anise pods

½ tsp 5 spice

1 Tbs flour

500ml beef inventory

1 Tbsp finely grated recent ginger

1 Tbs minced garlic (about 3 – 4 cloves)

4 Tbsp honey (or brown sugar)

4 Tbsp soy sauce

Juice from 1 orange (about 80ml) (or clementine)

Pinch of chilli (or extra if you happen to like warmth)

Preheat the oven to 170C / 338F.

Warmth a glug of olive oil in a lidded oven-proof casserole or non-stick frying pan. Season the lamb shanks with salt and pepper and brown on all sides till golden. Take away and put aside.

Wipe the pan to take away any burned bits and extra oil.

Warmth one other glug of olive oil (about 2 Tbsp) within the pan and sauté the onions till translucent – about 4 minutes. Add the 5 spice and prepare dinner till aromatic.

Combine the inventory, ginger, garlic, honey, and soy in a jug. Juice the orange.

Add the flour to the onions and 5 spice and prepare dinner till thickened. Add ¼ of the inventory combine to deglaze and stir till thickened. Slowly add the remainder of the inventory after which the orange juice.

Add the lamb shanks again into the pan with the meaty facet submerged within the liquid and put a Iid on the pot (or switch to a casserole dish and seal with foil). Bake within the oven for 1.5 – 2 hours relying on the scale of the shanks. Small shanks shall be fall-off the bone prepared at round 1.5 hours. Examine and simply maintain cooking till this stage.

Serve with mashed potatoes and cooked greens equivalent to bok choi, tender stem broccoli or inexperienced beans.

*add 2 tsp of wasabi to your mashed potatoes to make wasabi mash

Key phrases: lamb shanks, Asian, fashion, gradual cooked, recipe, Asian-style

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