Vietnamese lamb shanks with sweet potatoes

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• jayprime

  25 November 2009

  jayprime commented on this recipe

  What is the purpose of the fish sauce? Since many people are allergic to fish, what could be used instead?

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• bungo

  26 November 2009

  bungo commented on this recipe

  jayprime - the fish sauce adds a certain subtle complexity to southeast asian cookery but doesn't doesn't taste 'fishy' in the finished dish. sort of like blachan in malaysian food. however, when I make aubergine and broccoli laksa for my vegetarian son I substitute soy sauce. haven't tried this one yet but will - sounds delish.

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• Miranda

  04 February 2010

  Miranda rated this recipe

  

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• tigerfeet

  24 March 2010

  tigerfeet rated this recipe

  

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• Jo

  02 April 2010

  Jo rated and commented on this recipe

  

  this is lovely and really easy, I made it and then let it cool so i could skim of the fat, then reheated it. it was surprisingly light and made a great change to my usual braised lamb shanks.

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• Adsta

  20 June 2010

  Adsta rated and commented on this recipe

  

  Some really nice flavours. I cooked on 150 degrees for 90mins then another 60 as the recipe said, but I think on this low heat it needs to be a fair bit longer, probably another 90mins as the meat did not fall off the bone easily and the fat did not melt away. This would be a gorgeous meal if cooked for longer

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• karolek1

  19 July 2010

  karolek1 commented on this recipe

  Where do I get a lamb stock? Do I have to make it or buy it? Can I use something else? I want to try it because it sounds great but I'm not a very experienced cook so I hesitate to waste so much of lovely lamb.

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• Jennyf

  18 September 2010

  Jennyf rated and commented on this recipe

  

  karolek...chicken or vegetable stock are good substitutes. This was gorgeous, a really nice variation for lamb shanks, and well worth the little effort to make it. The smells from the kitchen were wonderful!

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• Cheffling

  05 October 2010

  Cheffling rated and commented on this recipe

  

  Beautiful dish, simple and very flavorful. I added an extra 30min to the cooking time at the original temperature. I also added a few cloves and a half cinnamon stick to pack in a little more flavor, also the lovely numbing of the cloves. Cannot wait to cook this again, what a great take on traditional shanks!

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• MrsKiedis

  09 October 2010

  MrsKiedis commented on this recipe

  Absolutely delicious. Have made this in our slow cooker as well, but add the sweet potatoes about an hour before the end or they turn to mush.

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• verana

  10 November 2010

  verana rated and commented on this recipe

  

  Wow, this is truly gorgeous - if I could give it 6 stars I would. With the price of lamb as it is at the moment I felt I needed to treat my 2 small shanks with the respect one would normally pay to Dover sole, truffles or caviar - so rather than throwing them into the oven with some root veg and wine like I usually do, I searched for a really special recipe and found it here. The flavours are sublime, salty, sweet, tangy and fresh. My husband loved it and I can't wait to cook it on a special occasion for my friends and family. I tend to adapt any recipe according to taste or what I have in the kitchen at the time but the only changes I made were to cook at 150C for 5 hours in total [ Iprefer the meat to be meltingly tender ] I also substituted the sweet potato with butternut squash and added parnips and carrots after 2 hours and cooked for a further 3 hours so that the veg soaks up more of the lovely flavours.

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• proudmama

  11 December 2010

  proudmama rated and commented on this recipe

  

  WOW!!! :-)

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• Four Candles

  20 December 2010

  Four Candles rated and commented on this recipe

  

  This did make a nice change from the usual lamb shanks recipe... smells lovely... kids happy to eat it... but it wasn't anywhere near as delicious as my usual one which uses white wine, garlic and carrots. As other people have said, I would cook for longer than stated, and only add the sweet potato at the point where it will cook rather than disintegrate.

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• Teddi B

  29 December 2010

  Teddi B commented on this recipe

  My sister in law cooked this for us yesterday - absolutly delicious, I have printed the recipe out and can't wait to cook it myself!

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• Mo B

  11 February 2011

  Mo B commented on this recipe

  Got this in the oven for the second time - friends coming over to eat this evening. If it turns out half as delicious as last time I will be delighted, not quite sure where my root ginger has gone? Must have fallen out of the supermarket trolley! Hey-ho. Going to use coriander this time, it just seems more apprpriate.

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• kingtwig

  13 February 2011

  kingtwig commented on this recipe

  This looks and sounds delicious! I'm thinking of doing it in my new slow cooker, but am a bit new to slow cooking. Can anyone give me an idea of how long to cook it for using the slow cooker, and also, would I need to add the stated 1.2L of stock....because my slow cooker seems to make things quite liquidy. Thanks for any help- dying to try this out! :o)

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• Jules

  14 February 2011

  Jules commented on this recipe

  Could you make this by stewing on the top of the cooker? I have a small oven and my casserole dish is too large for it!

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• joanneeland

  10 March 2011

  joanneeland rated and commented on this recipe

  

  This is a beautiful dish. Made it in my slow cooker over about 8 hours and served it to friends for a casual dinner with rice. Very easy to do in advance and the flavours were so good, even better the next day. I've got one stashed away in the freezer for a rainy day as well. I'll do this one again and again!

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• Damage

  13 March 2011

  Damage rated this recipe

  

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• supershaz

  07 May 2011

  supershaz rated and commented on this recipe

  

  This is a fantastic dish. I've cooked it many times and do agree with cooking it slowly. I left out the fish sauce due to allergies. A wonderful meal that's well worth the effort.

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Ingredients

• 2 tbsp groundnut oil
• 4 lamb shanks , about 350g each
• 2 onions , halved and cut into half moons
• 2 tbsp finely chopped fresh root ginger
• 3 garlic cloves , finely sliced
• 2 red chillies , both deseeded, one chopped and one thinly sliced
• 1 tbsp soft brown sugar , plus 1 tsp
• 3 star anise
• 2 lemongrass stalks, tough outer leaves removed, then bruised
• 1.2l lamb stock
• 1½ tbsp tomato purée
• 4 sweet potatoes , peeled and cut into big chunks
• 2 tbsp fish sauce
• juice 2 limes
• big handful mint leaves, torn
• handful basil leaves

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 20 mins

Cook 3 hrs

Ingredients

• 2 tbsp groundnut oil
• 4 lamb shanks , about 350g each
• 2 onions , halved and cut into half moons
• 2 tbsp finely chopped fresh root ginger
• 3 garlic cloves , finely sliced
• 2 red chillies , both deseeded, one chopped and one thinly sliced
• 1 tbsp soft brown sugar , plus 1 tsp
• 3 star anise
• 2 lemongrass stalks, tough outer leaves removed, then bruised
• 1.2l lamb stock
• 1½ tbsp tomato purée
• 4 sweet potatoes , peeled and cut into big chunks
• 2 tbsp fish sauce
• juice 2 limes
• big handful mint leaves, torn
• handful basil leaves

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