ASIAN STYLE BRAISED LAMB SHANKS
A recipe from Bill Granger's Holiday Cookbook. I reduced the 5 spice to half a teaspoon as I find it a bit overpowering. Feel free to use the original full teaspoon if you want to..
Provided by JustJanS
Categories Lamb/Sheep
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Dust the shanks in the seasoned flour, shaking off any excess. Heat half the oil in a heavy based pan over high heat and brown the lamb on all sides-this might need to be done in a couple of batches. Remove and set aside.
- Add the remaining oil to the pan and cook the onion for a 2-3 minutes. Add the garlic, chilli, ginger and five spice and cook stirring for 1-2 minutes until fragrant.
- Add the remaining ingredients, stir well and bring to the boil.
- Return the lamb to the pan, reduce the ehat to low and simmer covered for 1 1/2 hours or the meat is almost falling off the bone and very tender.
- Check the seasonings and skim off any excess oil.
- Serve over mash (wasabi mash is good) or rice, with steamed green veg and lime wedges.
Nutrition Facts : Calories 1343.1, Fat 74.6, SaturatedFat 28.5, Cholesterol 484.2, Sodium 1139.6, Carbohydrate 13.4, Fiber 2.2, Sugar 7.4, Protein 147
LAMB SHANKS ASIAN-STYLE
Delicious sticky lamb shanks, great when served with a fragrant rice and steamed baby bok choy. Wonderful Asian flavours of fresh ginger, sesame oil and teriyaki! Source: Monda Rosenberg
Provided by Elly in Canada
Categories Lamb/Sheep
Time 3h30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Measure flour and salt into a large plastic bag. If shanks are damp, pat dry with paper towels. Add 1 shank to bag. Shake to coat. Remove to a large platter. Repeat with remaining pieces. Save excess flour.
- Lightly coat a large wide saucepan with oil and set over medium-high heat. When hot, add 2 or 3 shanks. Brown on all sides, 3 to 4 minutes. Add oil as needed. If pan gets too hot, reduce heat to medium. Remove each shank to a large plate as it is browned. Repeat with remaining shanks.
- Meanwhile, slice onions in half. Place cut side down on cutting board and slice into thin strips.
- After removing shanks from pan, reduce heat to medium.
- Add onions, ginger and a little more oil.
- Stir often until onion softens, 3 to 4 minutes.
- Sprinkle with reserved flour mixture and stir until evenly mixed.
- Gradually stir in sherry. Using a wooden spoon, scrape up and stir in any brown bits from pan bottom.
- Stir in broth, teriyaki, chili flakes, sesame oil, star anise and mushrooms.
- Bring to a boil, stirring often.
- Return shanks to pan. Reduce temperature to medium-low.
- Cover and simmer, turning shanks occasionally, until tender and meat is almost falling from bone, approximately 3 hours. Serve with sauce drizzled overtop.
- Note: I use 1/2 cup fresh ginger and 2 teaspoons chili flakes. Port or marsala wine can be used instead of sherry. Enjoy!
Nutrition Facts : Calories 1719.3, Fat 87.7, SaturatedFat 35.1, Cholesterol 612, Sodium 2654.8, Carbohydrate 24.2, Fiber 2, Sugar 9.2, Protein 185.4
BRAISED FIVE-SPICE LAMB SHANKS WITH SOY AND GINGER
For this recipe, two lamb shanks are seared and then braised for about two hours before being simmered in a fragrant mixture of soy, ginger and a few other things. Sauté some bok choy, stir it into the simmer and serve it all over rice. It is a savory Sunday night supper.
Provided by Mark Bittman
Categories dinner, quick, main course
Time 2h30m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Combine all ingredients except the bok choy, oil, rice and scallions in large pot that can later be covered; bring to a boil and simmer, covered, until the flavors have melded, about 15 minutes.
- Sauté the bok choy in the oil until tender; stir it into the stew at the last minute and serve over rice, garnished with the scallions.
Nutrition Facts : @context http, Calories 105, UnsaturatedFat 1 gram, Carbohydrate 19 grams, Fat 2 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 0 grams, Sodium 313 milligrams, Sugar 1 gram
VIETNAMESE LAMB SHANKS WITH SWEET POTATOES
Meltingly tender and full of classic Asian flavours, these lamb shanks are perfect for freezing
Provided by Diana Henry
Categories Dinner, Main course
Time 3h20m
Number Of Ingredients 16
Steps:
- Heat oven to 160C/140C fan/gas 3. Heat 1 tbsp oil in a heavy-bottomed casserole, season the shanks, then brown them 2 at a time on all sides, adding the remaining oil for the second batch. Remove the lamb and add the onions. Fry them quite briskly, about 30 secs, add the ginger, garlic and chopped chilli, then turn the heat down and cook for 1 min. Add 1 tbsp sugar, stir, then add the star anise, lemongrass, stock, purée and seasoning. Bring to the boil.
- Cover and cook in the oven for 1½ hrs, then add the sweet potatoes and cook for 1 hr more. The lamb should be completely tender and almost falling off the bones. Stir in the fish sauce, lime juice and 1 tsp sugar to just lift the flavour, then scatter with the mint, basil and the sliced chilli to serve.
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