Vietnamese lamb shanks with sweet potatoes

Latest comments and suggestions

Results 1-20

• jayprime

  2009-11-25 20:04:35.327755

  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?

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• bungo

  2009-11-26 13:30:42.92882

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Miranda

  2010-02-04 19:39:29.645981

  Miranda rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• tigerfeet

  2010-03-24 16:04:12.724739

  tigerfeet rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Jo

  2010-04-02 10:54:43.082193

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Adsta

  2010-06-20 07:15:47.154185

  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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• karolek1

  2010-07-19 16:57:56.44373

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Jennyf

  2010-09-18 12:46:32.820787

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Cheffling

  2010-10-05 12:23:00.889467

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• MrsKiedis

  2010-10-09 15:12:12.783914

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• verana

  2010-11-10 13:20:19.286099

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• proudmama

  2010-12-11 01:03:44.643452

  proudmama rated and commented on this recipe

  

  WOW!!! :-)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Four Candles

  2010-12-20 09:25:48.07469

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Teddi B

  2010-12-29 13:48:57.72492

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Mo B

  2011-02-11 15:27:29.356136

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• kingtwig

  2011-02-13 23:45:46.350683

  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)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Jules

  2011-02-14 17:26:50.729954

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• joanneeland

  2011-03-10 09:36:26.234676

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Damage

  2011-03-13 21:25:02.583189

  Damage rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• supershaz

  2011-05-07 16:03:10.579714

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/67613/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

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

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.