Lamb Shanks In Five Spice Tamarind Ginger Recipes

LAMB SHANKS IN FIVE SPICE, TAMARIND & GINGER

This is adapted from Pamela Clark's Low Carb - Low Fat Cookbook. If this is diet food, please give me more. I served this with some steamed choy sum.

Provided by Latchy

Categories Stew

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 13

Lamb Shanks in Five Spice, Tamarind & Ginger image

Steps:

Preheat oven to moderate.
Dry fry, five spice, chili, cinnamon and star anise in a small saucepan until fragrant.
Then add soy sauce, wine, tamarind, sugar, ginger, garlic, onion and water and mix well.
Place lamb in a single layer in a large shallow baking dish and drizzle over the sauce mixture from the saucepan.
Bake covered in a moderate oven, turning the lamb occasionally for about 2 hours or until the meat is falling off the bone.
Remove lamb from the dish and keep warm while you skim any excess fat.
Strain the sauce into a small saucepan and boil for about 2 minutes. Put lamb onto serving plates and pour sauce over and serve with green steam vegetable.
If you are not on a diet serve with rice or mash potato.
This could also be made in a large dutch oven on top of the stove.

Ingredients

2 teaspoons five-spice powder
1 teaspoon dried chili pepper flakes
1 cinnamon stick
2 star anise
1/4 cup soy sauce (60ml)
1/2 cup rice wine (125ml) or 1/2 cup dry sherry (125ml)
2 tablespoons tamarind paste
2 tablespoons grated palm sugar or 2 tablespoons brown sugar
40 g grated ginger (8cm piece)
3 garlic cloves, chopped
1 red onion, finely diced
1 1/4 cups water
8 french trimmed lamb shanks (about 1.6kg)

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

Braised Five-Spice Lamb Shanks With Soy and Ginger image

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

Ingredients

Juice from Slow-Braised Lamb Shanks, plus water or stockto make 1 cup
Meat from Slow-Braised Lamb Shanks
2 tablespoons soy sauce
2 tablespoons minced garlic
2 tablespoons minced ginger
1 tablespoon mirin or honey
2 teaspoons five-spice powder
3 bay leaves
Salt and freshly ground black pepper
2 cups bok choy, choppedinto bite-size pieces
2 tablespoons peanut or other oil
2 cups cooked rice
Chopped scallions for garnish

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Lamb Shanks In Five Spice Tamarind Ginger Recipes

LAMB SHANKS IN FIVE SPICE, TAMARIND & GINGER

This is adapted from Pamela Clark's Low Carb - Low Fat Cookbook. If this is diet food, please give me more. I served this with some steamed choy sum.

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.

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